Start by halving and pitting the ripe avocados, then scoop the flesh into a mixing bowl. Mash them thoroughly with a fork to achieve a creamy consistency. Mix in fresh minced garlic, a squeeze of lime juice, sea salt, cracked pepper, and crushed red pepper. Stir until well combined.

Fold in the rinsed and drained black beans, sweet corn, diced red onion, and chopped cilantro into the avocado mixture. Gently mix until all the ingredients are evenly coated.

Place a non-stick skillet on medium heat and drizzle in a little olive oil. Allow the oil to warm for about a minute.

Take a large tortilla and spoon half of the avocado and bean mixture onto one half. Carefully fold the tortilla over to create a half-moon shape, pressing down gently to seal the edges. Repeat this for the remaining tortillas.

Place the folded quesadillas in the heated skillet and cook for 3-4 minutes on one side, or until golden brown. Flip carefully and cook the other side for an additional 3-4 minutes.

Remove the quesadillas from the skillet and let them cool for a minute. Slice each one into wedges for easy serving.