1. Heat 5ml olive oil in a skillet over medium heat. 2. Add 30g diced onion and cook until translucent, about 3 minutes. 3. Add 3g minced garlic and cook for 30 seconds. 4. Add 50g diced bell pepper and cook for 3 minutes. 5. Season 100g shrimp with 1g salt and 1g black pepper. Add to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove and roughly chop. 6. In a bowl, mash 100g black beans slightly. Add 2g cumin, 1g chili powder, and 5ml lime juice. Stir to combine. 7. Spread the bean mixture on one half of each tortilla. 8. Top with the vegetable and shrimp mixture, 30g shredded cheddar cheese, and 30g shredded Monterey Jack cheese. 9. Fold the tortillas in half to create half-moon shapes. 10. Wipe the skillet clean and heat over medium heat. 11. Cook the quesadillas for 2-3 minutes per side until golden and crispy, and the cheese is melted. 12. Serve with 30g salsa, 30g diced avocado, and 5g chopped cilantro.