In a medium bowl, mash the ripe avocados until creamy, then stir in the minced garlic, lime juice, and a pinch of sea salt and cracked pepper.

Gently fold in the black beans, corn, diced red onion, and chopped cilantro to the avocado mixture.

Heat a non-stick skillet over medium heat, adding olive oil to coat.

Spoon half of the avocado filling onto one half of each tortilla, fold over.

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

Let the quesadilla rest, then cut into wedges for serving.