Mix black beans, cumin, oregano, chilli flakes, spring onions, pepper, and cheese in a bowl while squashing the beans.
Rub the cut sides of the garlic clove onto the tortillas.
Spread the bean mixture evenly over two of the tortillas.
Top with the remaining tortillas with the garlic-rubbed sides facing inwards.
Fry one quesadilla in half the oil for 4 minutes per side until golden and the cheese melts.
Drain the quesadilla on kitchen paper and repeat the process with the second one.
Mix coriander, avocado, lime juice, and salt in a small bowl.
Toast pumpkin seeds in the pan for 2 minutes and add them to the avocado mixture.
Slice quesadillas into six pieces and serve with the avocado mixture, extra seeds, and lime wedges.