memelitas with vegetable peeler salad

from power vegetables (recipe below)

this is meant to be a quick weeknight recipe, but i had to go a little further and make the tortillas and beans from scratch. honestly makes a huge difference in the final result, but it would still be good with store bought tortillas. either way, make this one! the hearty beans and melty cheese pair so well with the acidic salad.

MAKES 4 SERVINGS

SALAD

2 large carrots, peeled, then shaved with a vegetable peeler

4 radishes, thinly sliced or shaved

1 C thinly sliced white cabbage

1⁄2 t kosher salt

1 lime, juiced

MEMELITAS

12 corn tortillas

AC refried beans (canned are fine)

8 oz fresh torn or shredded cheese, preferably Oaxacan, though mozzarella will do and I've used Monterey Jack in a pinch

+ lime wedges
+ avocado slices
+ hot sauce

1. Make the "salad": Combine the carrots, radishes, and cabbage in a bowl. Add the salt and lime juice, then toss to coat and set aside while you assemble the memelitas.

2. Make the memelitas: Spread each tortilla with a tablespoon or so of the refried beans and top with the cheese. Warm the memelitas in a toaster oven or regular oven set to broil, until the cheese is melted, 2 to 3 minutes

3. Top each memelita with a three-finger pinch of salad and serve with lime wedges, sliced avocado, and hot sauce on the side.