In a mixing bowl, mash the ripe avocados until they're smooth and creamy. Add the minced garlic, fresh lime juice, sea salt, cracked pepper, and crushed red pepper; mix thoroughly to incorporate all the flavors.

Gently fold in the rinsed black beans, corn, diced red onion, and fresh cilantro into the avocado mixture.

Place a non-stick skillet over medium heat and add a splash of olive oil. Allow the oil to heat until shimmering.

Spoon half of the avocado mixture onto one half of each large tortilla. Carefully fold the tortilla over, forming a half-moon shape.

Transfer the folded quesadillas to the hot skillet and cook for 3-4 minutes on each side.

Once cooked, remove the quesadillas from the skillet and let them cool slightly. Slice them into wedges for easy serving.