In a mixing bowl, combine the drained black beans, corn, shredded cheese, chili powder, cumin, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.

Place one tortilla in the skillet and sprinkle half of the filling mixture over one half of the tortilla. Fold the tortilla over to create a half-moon shape.

Cook for about 3-4 minutes, or until the bottom side is golden brown and the cheese is melted. Carefully flip the quesadilla using a spatula, and cook for another 3-4 minutes on the other side.

Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and filling, adding more olive oil to the pan as needed.

Once all quesadillas are cooked, cut them into wedges and serve hot with optional toppings like sour cream, salsa, or guacamole.

For extra flavor, consider adding diced bell peppers, onions, or jalapeños to the filling mixture.

To make the dish healthier, you can use whole wheat tortillas instead of regular flour tortillas.