2 tablespoons extra-virgin olive oil
8 ounces fresh chorizo, casings removed, crumbled
4 8-inch flour tortillas
1 16-ounce can refried beans
1 cup shredded Oaxaca or mozzarella cheese (about 4 ounces)
3 ounces mâche lettuce or arugula
1/2 cup fresh cilantro
3 radishes, thinly sliced
1 red jalapeno pepper, sliced (remove seeds for less heat) Juice of 1 lime Kosher salt
1 avocado, diced
1/3 cup Mexican crema or sour cream