Peel and finely dice the onion and garlic. Heat oil in a pan and sauté the onion and garlic with a pinch of salt until the onions are translucent. Add the ground meat, break it up with a wooden spoon, and brown it for about four to five minutes until crumbly.

Add the spice mix, tomato paste, strained tomatoes, and jalapeños. Drain and rinse the beans, then add them to the pan along with the corn. Sauté for another five minutes over medium heat. Season with salt and pepper.

Wash and finely dice the tomatoes, and slice the spring onion into thin rings. Place both in a bowl and season with chili flakes, lime juice, salt, and pepper.

Mash the avocado flesh in a bowl or on a plate with a fork and season with lime juice and salt.

Spread some avocado cream on one side of the wheat tortilla. Distribute one-third of the ground beef filling, two tablespoons of salsa, and one-third of the cheese on top, then fold the tortilla in half.

Fry the quesadilla on both sides over medium-high heat for about two to five minutes, or until the tortilla is lightly browned and the cheese is melted. Repeat the process for the remaining two tortillas.