Crack Quesadilla

Step 1 -In a medium skillet, cook the ground beef over medium-high heat, while crumbling, until no pink remains, about 5-7 minutes.

Step 2 -Drain any excess grease from the skillet.

Step 3 -Stir in the taco seasoning and the water and let the mixture simmer until thickened, about 3-4 minutes.

Step 4 -Transfer the skillet from the heat and allow the mixture to cool slightly.

Step 5 -Slice the tortillas down the center, without piercing them all the way through, so the tortilla can be opened like a double door. Essentially, you are creating a pocket with two flaps inside the tortillas.

Step 6 -Make one cut in each tortilla, from the center of the flaps to the edge, creating 4 triangles. Shape the tortillas so they have 4 pockets in the shape of triangles.

Step 7 -Position the cut part of the tortillas to face you.

Step 8 -Place about 1/2 cup of the meat on the lower left quarter of the tortilla, about 1/4 cup of the onion on the upper left quarter, about 1/4 cup of the tomatoes on the upper right quarter, and about 1/2 cup of the shredded cheese on the lower right.

Step 9 -Fold the meat section up onto the onion section, then fold both over onto the tomato section, and finally fold all three over onto the cheese section. The quesadilla will be shaped like a triangle.

Step 10 -Repeat the filling and folding with each of the remaining tortillas.

Step 11 -Coat a medium skillet with nonstick spray.

Step 12 -Place the tortilla triangle in the skillet and cook on medium heat until the cheese melts and the tortilla browns slightly, about 2-3 minutes per side.

Step 13 -Repeat the pan-searing process with the remaining tortilla triangles.

Step 14 -Serve with the avocado, the cilantro, the sour cream, the black beans, the pinto beans, and the queso fresco.