Layer on spicy black beans, and mash them into the tortilla with a fork.
Next, layer on corn and roasted green chiles. Sprinkle salt and pepper on top, and add the other tortilla.
Spray coconut oil on a heated pan. Cook quesadilla until golden brown. Flip and cook other side.
Notes
You can also buy roasted green chiles.This recipe will last 3-4 days in an airtight container in the fridge, but I recommend serving it right after making it.