1In large bowl, stir together corn, beans, onion, Cuban seasoning, cilantro and garlic. Set aside.
2Place 6 tortillas on work surface. Equally divide bean/corn mixture among tortillas. Evenly divide cheese and sprinkle over bean/corn mixture on tortillas. Top each with second tortilla.
3Heat 12-inch nonstick skillet over medium-high heat. Place 1 assembled quesadilla into hot skillet; cook 1 to 2 minutes or until golden. Carefully flip quesadilla; cook other side 1 to 2 minutes or until golden and cheese is melted.
4Cut quesadilla in half or into quarters to serve. Repeat with remaining assembled quesadillas.