In a large skillet, cook the bacon over medium-high, stirring often, until crispy, about 8 minutes. Add about three-quarters of the yellow onion and half the garlic; stir until the onion softens, 2 to 3 minutes. Add the greens and stir until wilted, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Wipe the skillet clean and reserve.
In a small saucepan, heat a drizzle of oil over medium. Add the remaining yellow onion and garlic and half the jalapeno; stir until softened, about 2 minutes. Stir in the coriander, cumin and cinnamon. Add the beans and season. Cover and keep warm over low heat.
For the pico de gallo, in a medium bowl, mix the remaining jalapeno, the red onion, tomatoes and cilantro; season with salt.
Brush the reserved skillet with a little oil; heat over medium-high. Add 1 tortilla to the skillet and cook until blistered, about 1 minute. Turn; cover half the tortilla with about 1/3 cup cheese, then top with a quarter of both the greens mixture and the bean mixture. Sprinkle with a few more tablespoons of cheese. Fold over and cook, pressing down and turning, until the cheese melts and the quesadilla is brown and crispy, 2 to 3 minutes per side. Repeat with the remaining tortillas and fillings. Cut the quesadillas into quarters and top with the pico and sour cream.