Mexican Molletes

Preheat the oven to 400°F. Slice torta rolls in half. Thinly slice radishes into matchsticks. Dice the tomato. Juice the lime. Peel and dice the onion. Roughly chop the baby romaine lettuce. Mince the chipotle peppers. Thinly slice the jalapeño into rounds. Drain and rinse the pinto beans. TIP: Be sure to wash your hands after handling the peppers.

Add radish matchsticks, diced tomato, just half the lime juice, just ¼ cup diced onion, and ¼ tsp salt to a medium bowl. Mix the radish pico de gallo.

Heat 2 tsp vegetable oil in a small saucepan over medium heat. Add remaining diced onion and cook until softened, 3 to 5 minutes. Add beans, as much minced chipotle as you’d like, ¼ tsp salt, and 2 tbsp water to the saucepan. Mash beans with a fork and cook until warmed through, 3 to 4 minutes. Remove from heat, add remaining lime juice and a pinch of salt, and cover the refried beans to keep warm.

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

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

Add chopped baby romaine lettuce, 1 tbsp olive oil, a pinch of salt and pepper, and remaining radish pico de gallo to a large bowl. Toss, and divide the salad between plates. Drizzle everything with ranch dressing and top with sliced jalapeño. Buen provecho!