Mash the avocados in a medium mixing bowl until smooth and creamy.

Add minced garlic, lime juice, sea salt, cracked pepper, and crushed red pepper to the avocados and mix thoroughly.

Fold in black beans, corn, diced red onion, and chopped cilantro into the avocado mixture.

Preheat a non-stick skillet over medium heat with olive oil.

Fill tortillas with half of the avocado filling, fold, and press gently.

Cook the quesadillas in the skillet for 3-4 minutes per side until golden brown and crispy.

Slice the quesadillas into wedges and serve immediately with salsa or guacamole.