Black Bean Crunchadillas

Combine radish, scallion, vinegar, Aleppo pepper, and a pinch of salt in medium bowl and toss.

Combine butter and miso in small bowl. In separate small bowl, stir together garlic, mayo, and a pinch of salt and pepper.

Heat 1 tbsp vegetable oil in large nonstick skillet over medium heat. Add burgers to skillet and cook until golden brown, 5 to 6 minutes per side. Wipe skillet clean. (4-servings: use 2 tbsp vegetable oil)

Lay tortillas on clean work surface and spread thin layer of aioli on each. Place burger in middle of each tortilla, dollop with miso butter, and top with radish salad. Close by folding edges of tortilla toward center. Heat 2 tsp vegetable oil in skillet over medium heat and add crunchadillas, seam side down. Cook until browned and crispy, 3 to 5 minutes per side. Cut black bean crunchadillas with miso butter and spicy radish salad in half and serve with remaining aioli. Enjoy! (TIP: For 4-serving meal, crisp in batches.)