Use the stem-flick test before cutting: flick off the small nub at the top. Green underneath means it's ready. Won't budge means it needs more time at room temperature. Missing nub or brown underneath means it may be overripe or bruised inside. Don't squeeze repeatedly — it causes bruising. If still firm, leave it on the counter away from direct sunlight until it yields gently to light pressure, which can take one to several days. Once ripe, rinse under cool water and place on a stable Cutting Board with a sharp Knife.

1. HALVE: Hold the avocado steady on a Cutting Board. Cut lengthwise around the pit along the natural seam with a sharp Chef's Knife. Twist the two halves apart. One half will hold the pit. 2. REMOVE PIT: Use a large spoon to scoop the pit out. Do not strike it with a knife blade — this risks injury. A folded kitchen towel to grip and twist the pit free also works. 3. PEEL OR SCOOP: Peel the skin away with your fingers or a spoon, or scoop the flesh out whole with a large spoon to keep it intact for slicing. 4. SLICE: Place the flesh flat-side down and cut into even slices about a quarter inch thick. For a fan, keep slices together and press gently to spread. For diced, score in a crosshatch while still in the skin and scoop out the cubes. 5. TIMING: Takes 2 to 5 minutes total. No heat required. Work quickly once cut — avocado flesh oxidizes and browns on exposure to air.

While the 1 cup long-grain white rice rinsed cooks, heat a large Skillet over medium-high heat. Add the 1 ½ lb lean ground beef 80/20 or leaner and diced 1 medium yellow onion finely diced. Cook, breaking up the meat with a Wooden Spoon, for 6–8 minutes until the 1 ½ lb lean ground beef 80/20 or leaner is browned and the 1 medium yellow onion finely diced is softened. Drain any excess fat.

Add the minced 3 cloves garlic minced, 2 tsp chili powder, 1 tsp ground cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper freshly ground to the Skillet. Stir and cook for 1 minute until fragrant. Pour in the ½ cup tomato sauce and stir to combine. Reduce heat to medium-low and simmer for 3–4 minutes until the mixture is slightly thickened and saucy. Taste and adjust seasoning.

Warm the 6 whole large flour tortillas 10-inch, warmed one at a time in a dry Skillet over medium heat for about 20 seconds per side, or wrap them in a damp paper towel and Microwave for 30 seconds. Spread a generous spoonful of warmed 1 can refried beans warmed down the center of each 6 whole large flour tortillas 10-inch, warmed, leaving a 2-inch border on each side.