In a mixing bowl, mash two ripe avocados until smooth, then stir in minced garlic, lime juice, salt, cracked pepper, and crushed red pepper. Fold in black beans, corn, red onion, and cilantro.

Heat a non-stick skillet over medium heat and add olive oil. Wait for the oil to shimmer, about 2-3 minutes.

Spoon half of the avocado mixture onto one tortilla, fold in half, and seal. Repeat with remaining tortillas.

Cook each folded quesadilla in the skillet for 2-3 minutes until golden, then flip and cook the other side.

Let quesadillas rest for a minute before slicing into wedges. Serve immediately with salsa or guacamole.