In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced red onion and 1 diced bell pepper to the pan, sautéing for about 5-7 minutes until the vegetables are soft and fragrant.

In a mixing bowl, mash 1 can of rinsed black beans with a fork until slightly chunky. Once the veggies have cooled, add them to the bowl along with 2 minced garlic cloves, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and salt to taste. Stir in half the shredded cheese, combining everything thoroughly.

Wipe down the skillet and return it to medium heat. Place a tortilla on the skillet, then spread a generous amount of the black bean mixture evenly over half of the tortilla. Sprinkle the remaining cheese on top, then fold the tortilla over to create a half-moon shape.

Cook the folded quesadilla for about 3-4 minutes, or until the bottom is golden brown and crispy. Carefully flip the quesadilla with a spatula and cook for another 3-4 minutes on the other side.

Once cooked, remove the quesadilla from the skillet and let it cool for a minute. Slice it into wedges and serve your crispy black bean quesadillas warm with sour cream and salsa on the side.