In a medium bowl, combine the black beans, onion, bell pepper, garlic powder, smoked paprika, chili powder, cumin, and salt. Stir until well combined.
Heat the olive oil in a large skillet over medium-high heat. Add the black bean mixture to the skillet and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Lay out two of the tortillas on a work surface. Divide the black bean mixture between the two tortillas and spread it out evenly. Sprinkle the vegan cheese over the black bean mixture. Top each quesadilla with the remaining two tortillas.
Heat a large skillet over medium heat. Place one of the quesadillas in the skillet and cook until golden brown and the cheese is melted, about 3 minutes per side. Repeat with the remaining quesadilla.
Cut each quesadilla into 4 wedges and serve immediately.
Black beans are a great source of plant-based protein.
Bell peppers are a great source of vitamins and minerals, including vitamin C and vitamin A.
These quesadillas are a great way to get your daily servings of vegetables.
Vegan cheese is a great alternative to regular cheese for those who are lactose-intolerant.