In a large bowl, stir together flour and salt. Crack in the egg, pour in vegetable oil, then whisk gently while adding warm water until a shaggy dough forms.

Transfer dough to a floured surface. Knead about 5 minutes until smooth and elastic, adding a bit more flour if sticky.

Divide dough into 8 equal balls. Cover with a damp towel and let rest 20 minutes to relax the gluten.

On a lightly floured board, press each ball into a 6–7-inch circle with a rolling pin.

Heat a dry skillet or griddle over medium-high. Cook each tortilla 1–2 minutes per side, until golden spots appear.

In a small saucepan, heat refried beans over low, stirring occasionally until creamy and hot.

Place a tortilla on a plate, spread a generous layer of beans, then top with avocado slices, queso fresco, and a dollop of crema.

Fold in half or enjoy open-faced, garnished with cilantro or hot sauce.