Place vegetable oil in frying pan, on medium heat.
Add red bell pepper, green bell pepper, celery, garlic, onion, and sea salt and stir until well mixed.
Lower heat, cover and cook until celery translucent, about 5 minutes, then remove from heat.
Place diced/shredded chicken in large bowl, add cooked peppers, celery, chilies, and mayo and stir together.
Place one extra large tortilla in frying pan and turn heat to low medium.
Sprinkle 1/2 cup shredded cheese evenly over tortilla, leaving an inch all around the edge bare.
Divide chicken mix in half and place one half on top of cheese, spreading evenly, leaving an inch all around the edge bare.
Spread 1/2 cup black beans evenly on top of chicken mix.
Sprinkle 1/2 cup shredded cheese on top of black beans.
Place second tortilla on top.
Cover and let cook for about 3-4 minutes until bottom tortilla begins to brown and cheese begins to melt.
Using the wide spatula, carefully flip the entire quesadilla in order to brown the other side.
Cover again and continue to melt the cheese and brown the tortilla, another 3-4 minutes.
Uncover the quesadilla, slide onto a large plate and divide into four pieces.
Repeat the entire process to make the second quesadilla.
Serve with chips, salsa, guacamole, and whatever else you like to pair with your quesadillas.