Preheat the oven to 425 F. In a small bowl toss the broccoli florets and onion with the avocado oil, salt and pepper. Toss to coat each piece evenly.
Spread broccoli and onion on a baking sheet and roast until the broccoli is singed at the tips, about 15 minutes.
Remove the tray from the oven and transfer the broccoli to the bowl of a food processor fitted with a metal blade. Turn the broiler on and return the onion back to the oven. Broil until the onion chars, 2 to 3 minutes.
Let the onion cool for a few minutes and then add to the food processor. Pulse the broccoli and onion until the mixture appears as coarse crumbles.
Warm a tortilla in a small skillet set over medium heat until just pliable. Sprinkle with 1/4 cup Colby jack cheese and then top with 1/4 of the broccoli mixture and 1/4 cup Pepper Jack cheese. Top with a second tortilla.
Continue to cook until the bottom tortilla becomes crisp. Flip and continue to cook until the edges are crisp, about 5 minutes total.
Transfer to cutting board and allow to cool slightly before slicing in quarters. Repeat with remaining filling and tortillas.