Heat a tablespoon of olive oil in a large skillet over medium heat. Add chopped red onion and diced bell pepper, sautéing for 5-7 minutes until softened.

In a separate bowl, combine the sautéed vegetables with one can of rinsed black beans. Mash gently and stir in half of the shredded cheese.

Lay one tortilla flat, spoon the black bean mixture on one half, top with more cheese, and fold the tortilla.

In the same skillet, add more olive oil, cook the folded quesadilla for 3-4 minutes until golden, then flip and cook for another 3-4 minutes.

Transfer to a cutting board, cool slightly, slice into wedges, garnish with cilantro, and serve with sour cream and salsa.