In a mixing bowl, mash ripe avocados with a fork until smooth. Stir in minced garlic, fresh lime juice, sea salt, cracked pepper, and crushed red pepper, mixing thoroughly.

Fold in rinsed black beans, corn, diced red onion, and chopped cilantro into the mashed avocado mixture. Stir gently until everything is evenly incorporated.

Place a non-stick skillet over medium heat and add a drizzle of olive oil, allowing it to heat for about 1-2 minutes until shimmering.

Take a tortilla and spoon half of the avocado mixture onto one half of the tortilla. Carefully fold the tortilla over.

Place the folded quesadilla into the hot skillet, cooking for about 2-3 minutes on each side until golden brown and crispy.

Once golden and crispy on both sides, slice the quesadilla into wedges for easy serving. Serve immediately while warm.