For the Veggie-Stuffed Quesadillas:
Lay out 4 tortillas and distribute the cheese, black beans, peppers, and onions evenly over one-half of the tortillas.
Fold over each tortilla, to make a half-moon shape.
Heat a large skillet over medium heat. Drizzle with oil to just coat bottom of pan.
Cook each quesadilla until browned on both sides and cheese is melted.
Cover skillet with lid or sheet of tinfoil to help the cheese melt faster. Top with Pico de Gallo and enjoy.
For the Pico de Gallo:
Combine all ingredients in a bowl and stir to combine.
Season with additional lime juice or salt to taste.