18 small corn tortillas (about 3 inches in diameter) or larger corn tortillas torn into similar shapes 1/2 cup sunflower oil for frying 1 cup refried beans 2 carrots, boiled or steamed and chopped 2 small beets, boiled or steamed and chopped 2/2 onion, thinly sliced 6 radishes, chopped 3 tbsp cilantro (coriander) or parsley chopped 1 cup shredded lettuce Salsa from a jar or better yet, homemade Sea salt to taste
Method Fry both sides of the tortilla in the heated oil until crispy. Drain on paper towels and arrange on a tray. Spread tortilla with refried beans and cover with carrots, beets, onion, radishes, cilantro, lettuce, salsa and salt to taste.
