Place the tortillas on a flat clean surface. Spread a layer of refried beans and smashed avocado on half of the tortilla. Sprinkle with salt and pepper, to taste. Sprinkle a small handful of shredded cheese over the beans and avocado. Add cooked veggies and a little chopped cilantro. Sprinkle with a little exrta cheese, this will help glue the tortilla together. Fold half of the tortilla over the filling and gently press.
Lightly brush the outside of each tortilla with a little bit of oil or melted butter.
Heat a non-stick pan, cast iron pan, or griddle over medium-low heat. Cook one side of the quesadilla for 3 to 4 minutes or until golden brown. Use a spatula to remove the quesadilla from the pan. Sprinkle 2 to 3 tablespoons of shredded cheese in the hot pan. Place the uncooked side of the tortilla directly onto the cheese and cook for an additional 3 to 4 minutes or until the quesadilla is golden brown with a cheesy crust.
Remove from the heat and let cool for 2 minutes. Cut into triangles, if desired. Serve warm with your favorite toppings.
You can add cooked chicken, steak, shrimp, or carnitas to the quesadillas, if desired. This is more of a guide so use whatever ratios you need to! You can make one or 12 quesadillas:)