Line 2 large baking sheets with parchment paper.
Divide tortillas evenly among the prepared baking sheets.
Using a pastry brush, brush 1 tablespoon oil evenly over the tops of the tortillas.
Photo: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall
Bake until crispy and slightly browned on the edges, 8 to 10 minutes.
Remove from oven and set aside.
Do not turn off the oven.
Meanwhile, whisk water and cornstarch together in a small bowl.
Heat the remaining 1 tablespoon oil in a large skillet over medium heat.
Add onion; cook, stirring occasionally, until softened, about 3 minutes.
Stir in the cornstarch mixture; cook, stirring constantly, until thickened, about 1 minute.
Remove from heat and let cool for 5 minutes.
Drain beans, reserving 2 tablespoons liquid from the can (discard remaining liquid).
Using a potato masher, mash until mostly smooth.)
Top each of 4 tortillas with 1/4 cup bean mixture and spread evenly.
Top each tortilla with 1/4 cup beef mixture and spread evenly.
Bake until the cheese is melted and bubbly and the tortillas are heated through, 6 to 8 minutes.
Top the tortilla stacks with lettuce, cabbage, radish, tomatoes and scallions.
Garnish with additional salsa, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
