• In a medium skillet, add the olive oil and turn on medium-high heat. Sauté red onions and jalapeños for 2-3 minutes or until slightly tender. Then add the black beans, tomatoes, corn, dried parsley, and salt + pepper. Cook for 10 minutes (reducing the heat to low so that they simmer), stirring frequently. 
• Once cooked, remove from heat and transfer mixture into a small bowl and set aside. 

For Avocado:

• In a small bowl, lightly mash the avocados with a fork and stir in the cilantro and lemon juice. Season with salt + black pepper to taste.

Assemble Quesadillas:

• Spread a tablespoon of the mashed avocado onto half of a tortilla. Next, top it with the black bean mixture and ¼ cup of shredded cheese. Now, fold the tortilla closed (in half) over the veggies and lightly press down to ensure it stays closed. **Repeat until all tortillas are filled and all ingredients are used.** 
• Cook tortillas in a large skillet on medium-high heat for about 2-3 minutes per side OR until each side is crispy (plus, golden brown) and cheese has fully melted. Serve with sour cream, if desired.
• Bon Appetite!