Step 1: Sauté Onion and Bell Pepper

In a large pan or skillet, heat a little olive oil (about 1 tablespoon) over medium heat.

Add the diced onion and bell pepper to the pan.

Sauté the vegetables until softened, about 5 minutes, stirring occasionally.

Step 2: Add Remaining Filling Ingredients

Add the drained and rinsed black beans, corn kernels, cumin, chili powder, salt, and pepper to the pan.

Stir well to combine all the ingredients.

Step 3: Cook Filling

Cook the filling mixture for another 3-4 minutes, until heated through, stirring occasionally.

Step 4: Prepare Tortillas

Heat a separate large pan or griddle over medium heat. Lightly coat the pan with olive oil (or use a cooking spray).

Step 5: Assemble Quesadillas

Place one tortilla in the heated pan.

Spread a portion of the black bean and corn mixture over half of the tortilla.

Fold the tortilla over to form a half-moon shape.

Step 6: Cook Quesadillas

Cook the quesadilla until the tortilla is golden brown and crispy, about 2-3 minutes per side. Press down gently with a spatula to help the filling adhere to the tortilla.

Step 7: Repeat

Remove the cooked quesadilla from the pan and repeat steps 5 and 6 with the remaining tortillas and filling.

Step 8: Serve

Cut the quesadillas into wedges and serve immediately.