In a mixing bowl, mash the ripe avocados until smooth. Add minced garlic, fresh lime juice, sea salt, cracked pepper, and crushed red pepper. Mix well.

Gently fold in the rinsed black beans, corn, diced red onion, and chopped cilantro into the avocado mixture. Stir until combined.

Place a non-stick skillet on medium heat and add olive oil. Allow it to warm until shimmering.

Spoon half of the avocado mixture onto one half of each tortilla. Fold the tortilla over to form a half-moon shape.

Cook each folded quesadilla on the hot skillet for about 3-4 minutes on each side until golden brown and crispy.

Once cooked, slice each quesadilla into wedges and serve immediately.