Prepare peppers by removing stems and seeds. Slice the peppers lengthwise into strips.
Slice the onion in half and remove the root and stem and thick skin. Slice lengthwise into strips.
In a skillet over medium high heat pour in one tablespoon of olive oil and add peppers and onions. Cook until the peppers are tender and the onion is translucent. This will take about 3-5 minutes.
Once the peppers and onions are cooked through add in the drained can of black beans. Add in the salt, pepper, cumin, oregano, chili powder and garlic powder. Stir to coat.
With the remaining olive oil brush one side of two flour tortillas. Place the oiled side down onto a baking sheet. Top the tortilla with about one fourth of the pepper and black bean mixture. Add cheese and the other tortilla, oiled side up.
Repeat until all the quesadillas are formed.
Baked in the oven for 8-10 minutes, until the cheese is melted and the tortilla is golden brown.