In a small bowl, combine beans and hot sauce or chiles. On half the corn tortillas, spread 1/4 cup refried beans on each. Place a second tortilla on top of each and press down slightly. You can always use more if 1/4 cup is too scant for your taste. There’s no such thing as too much deliciousness. You’ll have three whole quesadillas now. In a large skillet, panfry each quesadilla over medium-high heat. You don’t need to use oil, but a bit of nonstick spray will help to make the edges nice and crisp. When the quesadillas are golden and crispy, cut each into quarters and set aside. You’ll have 12 wedges. In a medium bowl, toss together your tomato, avocado, onion, and lime juice. Spoon over the top of your warm quesadilla wedges and serve immediately! You can always add shredded purple cabbage for more color, or a bit of greek yogurt if you don’t mind dairy, or plain soy yogurt to keep them parve. Enjoy, and happy eating!