Place a flour tortilla flat on the workspace. Use a sharp knife or kitchen shears to cut a single line from the center to the edge of the tortilla. Rotate the tortilla, if needed, so that the cut line is pointed straight down.

Imagine the tortilla divided into four quadrants - the first quadrant being the one directly to the left of the cut, and then moving clockwise to quadrant 2, 3, and 4.

In quadrant 1, spread about 1⁄4 cup of refried beans to cover the area of the quadrant.

In quadrant 2, place 1⁄4 cup of the taco meat (meat should cover the full quadrant in a single layer).

In quadrant 3, place 1⁄4 of the avocado, lightly mashed.

In the final quadrant (to the right of the slice line), sprinkle 1⁄4-1⁄2 cup of cheese.

To fold up the quesadilla, flip quadrant 1 up on to quadrant 2. Because the beans are on quadrant

one, they won’t spill out as you fold it up.

Continue folding the quesadilla in a clockwise direction until it is folded into a compact triangle.

In a medium saucepan, melt a dab of the butter over medium heat. Use a spatula to scoop under the

folded quesadilla and lift it gently into the pan, being careful not to let the cheese spill out. (The

cheese will be on the bottom layer of the folded quesadilla.

Cook the quesadilla over medium or medium-low heat until the quesadilla is browned and the

cheese is melty.

Flip the quesadilla (either add a bit more butter to the pan or spread a bit of butter on to the side that

is face up before you flip it over).

Continue cooking until the quesadilla is browned on both sides.

Repeat these steps to cook the remaining quesadillas.