To make the beef filling:

1. Sauté onion and red pepper in oil for a minute or two.
2. Add ground beef and cook until brown, breaking up meat with a wooden spoon into small pieces. Add bouillon cube and garlic when meat is about halfway done.
3. Add taco seasoning and tomato paste, combine thoroughly and cook for two minutes.

To assemble and cook:

1. Lay 1 quesadilla on a work surface. Spread 1/6 of the beans (about 2.5oz) on one half of the quesadilla. Layer on top of beans 1/6 of the jack cheese, 1/6 of the beef filling, 1/6 of the corn, and 1/6 of the cheddar cheese. Fold other half of tortilla on top of filling.
2. Heat a large skillet over medium-high heat. Add about ½ tablespoon vegetable oil to pan and spread evenly. Place quesadilla in pan and cook until bottom is golden brown. Brush top of quesadilla with vegetable oil and flip. Cook bottom side until golden brown. (You can cook 2 quesadillas at a time if your pan is large enough.)
3. Remove from pan and place on a rack. You can place it in a 200 degree F oven to keep warm while you cook the rest.
4. Repeat with rest of quesadillas.