In a medium bowl, combine the drained and rinsed black beans, corn, diced roasted red bell pepper, and finely chopped cilantro. Sprinkle the taco seasoning over the mixture and stir well to evenly coat the ingredients with spices. Finally, fold in the shredded sharp Cheddar cheese and the creamy Laughing Cow Cheese until everything is well incorporated.
Lay out four flour tortillas on a clean surface. Divide the filling evenly among them, spreading it over half of each tortilla. Fold the other half over to create a half-moon shape, gently pressing down to seal the filling inside.
Heat a non-stick skillet over medium heat. Place one quesadilla at a time into the pan, cooking for about 3-4 minutes on each side or until the tortilla is golden brown and crispy, and the cheese inside has melted completely. Use a spatula to flip carefully to avoid spilling the filling.
Remove the quesadilla from the pan and let it cool for a minute before slicing into wedges. Serve with your choice of chili-lime dipping sauce, sour cream, fresh avocado slices, or extra cilantro for a colorful and flavorful finish.
