Sheet Pan Black Bean Quesadillas

Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
Dice the red bell pepper and finely mince the shallot. Add them to a large bowl.
Add the black beans, corn, cumin, and garlic powder. Stir to combine.
Lay the tortillas on the prepared baking sheet. Spoon about ¼ cup of the filling onto one half of each tortilla. You should be able to fit about 6 tortillas on one large baking sheet.
Sprinkle the cheese over the filling, making sure to bring some of the cheese all the way to the edges of the tortilla. This helps the quesadillas seal together as they bake.
Fold the tortillas over and gently press down.
Lightly brush the tops of the quesadillas with olive oil.
Bake for 8 minutes. Carefully flip the quesadillas and bake for another 5-6 minutes, or until golden brown and crisp.
Let cool for a few minutes before slicing into triangles. Serve with salsa or guacamole for dipping, if desired.