Preheat your skillet over medium heat until it feels warm but not hot, with a slight sizzle when tested.
Lay out the tortillas on a clean surface, ready for spreading and filling.
Spread a thin layer of black bean puree on half of each tortilla, covering about half the surface.
Sprinkle shredded cheese evenly over the bean layer, then add shredded cooked chicken and chopped bell peppers on top.
Fold each tortilla in half over the fillings, pressing gently to seal and form a half-moon shape.
Place one or two quesadillas into the hot skillet, cooking for about 3-4 minutes on each side, until the bottoms are golden brown and crispy.
Use a spatula to carefully flip the quesadillas, pressing down gently to help them crisp evenly.
Cook until the second side is also golden and the cheese is bubbling inside, about another 3-4 minutes.
Transfer the cooked quesadillas to a cutting board and let them rest for a minute, then cut into wedges if desired.
Repeat the process with the remaining tortillas, filling, and cooking until all are crispy and melty.
Serve the spooky, crispy quesadillas warm, perfect for sharing and enjoying that cheesy, savory goodness.
