Prep your jackfruit pieces by draining and rinsing them, and then lightly pull them apart with your fingers so that they look a bit like shredded chicken. A few large chunks are fine, you will be able to break them apart more later if needed. Set aside.

Add your red onion and a couple tablespoons of water (or veggie broth) to a pan over medium-high heat. Add more water/broth as needed to prevent sticking. Saute for 3-4 minutes, so that the onion has just barely started to lighten in color. Add in your minced garlic and saute for another minute.

Lower the heat to medium and add in your shredded jackfruit and ⅔ cup of veggie broth. Cover with a lid.

Allow your jackfruit to cook (covered) for 10 minutes total. Every few minutes, uncover briefly to give it a stir and add more veggie broth as needed to prevent sticking.

After 10 minutes, uncover and keep the heat at medium. If you still have some larger chunks of jackfruit, you can now use the edge of a spatula to break the jackfruit into smaller pieces. If there is still a significant amount of liquid, allow the mixture to cook (uncovered) for a few more minutes, until most of the liquid has evaporated (you still want just a bit to prevent sticking).

Once most of the liquid has evaporated, add in your smoked paprika, chili powder, cumin, and oregano. Give everything a stir so that the jackfruit is evenly coated with the spices.

Add your corn and black beans. Give it all a mix so that it is thoroughly incorporated and the beans and corn are heated through.

Remove your jackfruit filling from heat and set aside.

Bring a nonstick pan to medium-high heat. Place your quesadilla in the pan and allow it to cook for 1-3 minutes (this will largely depend on how hot your pan gets and how cooked you want your tortilla). Flip and cook on the other side for another 1-3 minutes, until it is cooked to your liking. I personally like to cook it just until the tortilla starts to develop golden-brown spots. But you do you!

Remove from the heat and plate however you'd like! If you want to cut your quesadilla into triangles, I recommend allowing it to cool for 2-3 minutes prior to cutting. This allows the queso to firm up just a bit so that the cutting process is a little less messy.

Serve on its own or with optional toppings such as salsa, pico, or guac.

Repeat this process with the remaining queso and filling until you have made as many quesadillas as your heart desires!