In a medium bowl, mash 2 ripe avocados until smooth. Mix in 1 minced garlic clove, the juice of 1 lime, and season with sea salt and black pepper. Add a pinch of crushed red pepper.

Fold in 1 cup of rinsed black beans, 0.5 cup of corn, and 0.25 cup of diced red onion into the avocado mixture. Stir in a handful of cilantro if desired.

Preheat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

Place a tortilla in the skillet and spoon half of the avocado mixture onto one half. Fold the tortilla over and press down to seal.

Cook the folded quesadilla for 3-4 minutes per side until golden brown and crispy.

Remove the quesadilla and let it rest briefly before slicing into wedges. Serve immediately.