1Slice/chop meat of choice. I used leftover smoked pork roast. Grill chicken or steak would also be good. Season with fijita seasoning, salt and pepper to taste. Heat in a skillet over meduim heat.
2Heat refried beans in medium size pan over meduim low heat. I always add seasoning to the beans; chili powder, cumin, salt, pepper, and a little finely chopped onion. You can also toss a little shredded cheese into the mix. Heat until good and hot and cheese has melt. Stir to combine.
3Saute the veggies in a small amount of oil until tender.
4Heat cast iron griddle or skillet over medium heat. Using a paper towel rub a little oil over the griddle/skillet.
5Lay 1st tortilla on hot griddle; spread a layer of refried beans over it. Top with meat, veggie and cheese. Top with 2nd tortilla. Using spadula check bottom to see if it's browning. Once it's lightly browned, gently flip to brown top tortilla. This will not take very long. And because everything that you stacked on this Quesadilla was hot, the cheese will melt quickly. Slice with a knife or pizza cutter; serve.
6Now you are ready to start your 2nd one; repeat step 6. NOTE: If you have a large griddle you can do more than one at a time.
7REFRIED BEANS: If you don't have a can of refried beans, you can make your own. I used a can of pinto's. Drain almost all the liquid off the beans, leaving a little liquid. Place in medium size pot over medium/low heat. Add all other ingredients; simmer until liquid cooks off. Remove bacon and mash beans or use a stick mixer to puree. If they still seem to have to much liquid or seem runny, place back over heat and continue cooking until right consistency, almost like a paste.