In a mixing bowl, combine the pinto beans (along with their liquid), minced garlic, smoked paprika, cumin, coriander, oregano, and sea salt. Mash the beans lightly with a fork or a potato masher, leaving some whole for texture.
In a skillet, heat the olive oil over medium heat. Add the shredded spinach and sauté for about 2-3 minutes until wilted.
Once the spinach is wilted, add the bean mixture to the skillet. Stir to combine and cook for another 2-3 minutes until heated through. Remove from heat.
Lay a tortilla flat on a clean surface. Spread a generous amount of the bean and spinach mixture onto half of the tortilla. Sprinkle with shredded cheddar cheese. Fold the tortilla in half, pressing down lightly to seal.
Place the folded quesadilla in the same skillet over medium heat. Cook for about 3-4 minutes on each side, or until golden brown and the cheese is melted. Repeat with the remaining tortillas.
Cut the quesadillas into wedges and serve warm. They pair wonderfully with salsa, guacamole, or a dollop of sour cream if you like!
