Mexican Molletes

Preheat the oven to 400°F. Slice the torta rolls into half. Thinly slice the radishes into matchsticks. Dice the roma tomato. Halve the lime. Peel and finely dice the red onion. Halve the roma crunch, then roughly chop. Mince the chipotle pepper. Thinly slice the jalapeño into rounds. Drain and rinse the pinto beans.

In a medium bowl, add the radish matchsticks, diced tomato, juice of half the lime, ¼ cup diced onion, and ¼ tsp salt. Mix radish pico de gallo well to combine.

Place a small saucepan over medium heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion. Cook until softened, about 3 to 5 minutes. Add pinto beans, ¼ tsp salt, 2 tbsp water, and as much or as little minced chipotle as you like. Mash the mixture with the back of a fork, stir well, and cook until hot, about 3 to 4 minutes. Add juice of the remaining lime and a pinch of salt.

Place the halved torta rolls on a baking sheet, cut side up, and drizzle each with 1 tsp olive oil. Sprinkle with a pinch of salt and pepper and toast in the oven until golden brown, about 3 to 4 minutes. Flip the bread and toast for an additional 3 to 4 minutes. Remove the baking sheet from the oven and flip the toasted torta halves cut side up again.

Divide the refried beans between the toasted torta rolls, then top with the shredded mozzarella. Return the sheet to the oven and toast until the cheese melts and begins to brown, about 2 to 3 minutes. Divide the Mexican molletes between large plates and top each with 1 tbsp radish pico de gallo.

In a large bowl, combine the chopped lettuce, 1 tbsp olive oil, a pinch of salt and pepper, and any remaining radish pico de gallo. Toss the salad well, then divide between the plates with the molletes. Drizzle everything with ranch dressing and top with sliced jalapeño. Buen provecho!