Ingredients

• 2 tablespoons extra-virgin olive oil
• 8 ounces fresh chorizo, casings removed, crumbled
• 4 8-inch flour tortillas
• 1 16-ounce can refried beans
• 1 cup shredded Oaxaca or mozzarella cheese (about 4 ounces)
• 3 ounces mâche lettuce or arugula
• 1/2 cup fresh cilantro
• 3 radishes, thinly sliced
• 1 red jalapeno pepper, sliced (remove seeds for less heat) Juice of 1 lime Kosher salt
• 1 avocado, diced
• 1/3 cup Mexican crema or sour cream

Instructions

1. Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes.
2. Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes.
3. Meanwhile, combine the lettuce, cilantro, radishes, jalapeño and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema.
4. Photograph by Antonis Achilleos