Drain and rinse beans; finely dice bell pepper. De-seed pomegranate and set aside.

Heat a large skillet over medium and spray with cooking spray.

Place a tortilla in the heated pan and add approximately 1/3-1/2 cup beans, 1/2 of the bell pepper pieces, and 1/2 cup cheese; top with a second tortilla.

Cook 2-5 minutes until cheese is melted and tortillas are cooked to your liking, flipping halfway through. Repeat with remaining ingredients.

Cut each quesadilla into triangles; serve alongside pomegranate seeds and sour cream for dipping.