1.Place the spice mix in a large non-stick frying pan over high heat; stir for 30 seconds or until fragrant. Remove from pan; wipe pan clean.
2.Drain and rinse beans. Place half the beans in a large bowl; mash lightly with a fork. Stir in remaining beans and toasted spice mix to combine. Season to taste.
3.To make the tortillas, place the flour and yoghurt in a large bowl; mix with a flat-bladed knife until combined. Turn out onto a lightly floured surface and gently knead until a soft dough forms. Divide dough evenly into eight pieces. Roll each piece into a 20cm (8in) circle. Heat the same cleaned frying pan over medium heat; cook tortillas, one at a time, for 30 seconds each side or until lightly golden.
4.Place 4 tortillas on a work surface. Divide bean mixture among tortillas, spreading the mixture evenly, leaving a 5mm (¼in) border; sprinkle evenly with the cheese. Top with remaining tortillas, gently pressing to seal.
5.Heat 2 teaspoons of the oil in same cleaned frying pan over medium heat. Cook a quesadilla for 1 minute each side or until golden and cheese is melted. Repeat with remaining oil and quesadillas.
6.Before serving, mash avocados; season to taste. Cut quesadillas into wedges; top with avocado.
Add ½ cup corn kernels to the bean mixture.
Swap it Use a single bean such as red kidney, pinto or black beans instead of the four bean mix. Use store-bought flour or corn tortillas instead of making your own.