Sauté Vegetables: In a large pan, heat a little olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes.

Add Beans and Seasonings: Add the drained and rinsed black beans, corn kernels, cumin, chili powder, salt, and pepper to the pan. Cook for another 3-4 minutes, until heated through.

Heat Tortilla: Heat a separate pan (non-stick or lightly oiled) over medium heat.

Assemble Quesadilla: Place a tortilla in the heated pan. Spread a portion of the black bean mixture over half of the tortilla.

Fold and Cook: Fold the tortilla over to form a half-moon shape. Cook until the tortilla is golden brown and crispy, about 2-3 minutes per side.

Repeat: Remove the quesadilla from the pan and repeat with the remaining tortillas and filling.

Cut and Serve: Cut the quesadillas into wedges and serve immediately, optionally with salsa and guacamole (or other toppings of your choice).