Mash ripe avocados in a medium bowl until smooth and creamy. Stir in minced garlic, lime juice, sea salt, cracked pepper, and crushed red pepper until combined.

Gently fold in the rinsed black beans, sweet corn, finely diced red onion, and chopped cilantro into the avocado mixture.

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

Lay one tortilla flat on a clean surface and place half of the avocado filling on one half. Fold the tortilla over to create a half-moon shape.

Once the skillet is hot, place the folded quesadilla into the pan, cooking until golden brown, about 3-4 minutes per side.

Remove the quesadilla from the skillet, slice into wedges, and serve immediately with fresh salsa or guacamole.