Preheat the oven to 170°C (340°F). Wash the bell peppers and dice them finely. Peel the onion and dice it finely as well. Drain the corn, place the beans in a colander and rinse thoroughly, then drain well. Combine the vegetables, beans, corn, tomato paste, spice mix, and lime juice in a bowl and mix well. Season generously with salt and pepper.

Arrange the tortillas on two baking sheets lined with parchment paper. Spread the filling on half of each tortilla, sprinkle with cheese, and fold the tortillas in half.

Bake the quesadillas in the oven for 17 to 20 minutes, swapping the positions of the baking sheets after 8 minutes. The quesadillas are done when the cheese has melted and the tortillas are slightly crispy and have a light golden-brown color.

Let the quesadillas rest for three to five minutes before serving. Then cut them into triangles and serve with your choice of dipping sauce.