Heat 1 tablespoon of olive oil in a skillet over medium heat. Add chopped red onion and bell pepper, sauté for about 5 minutes until softened and fragrant. Incorporate minced garlic, ground cumin, and chili powder, seasoning with salt and pepper to taste. Cook for an additional minute.

In a mixing bowl, combine the sautéed vegetable mixture with drained and rinsed black beans. Slightly mash the black beans while retaining some whole for texture. Stir in half of your shredded cheese, mixing until well combined.

Heat another tablespoon of olive oil in a non-stick skillet. Take a flour tortilla, spread a portion of the black bean filling over half, then top with more shredded cheese. Fold the tortilla over to create a half-moon shape.

Place quesadillas in the skillet and fry for about 3-4 minutes on one side until golden brown and crispy. Flip and cook for another 3-4 minutes on the other side until fully melted.

Transfer cooked quesadillas to a cutting board, let cool for a minute, slice into wedges and serve warm with fresh cilantro, sour cream, and salsa.