Sunny's Easy Chorizo and Bean Tacos

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3 tablespoons vegetable oil

1/2 cup chopped onions 

8 ounces Mexican chorizo, casing removed and discarded 

1 clove garlic, grated on a rasp 

One 16-ounce can refried beans with green chiles 

Eight to twelve 6-inch flour tortillas, kept warm in the oven 

2 cups shredded Cheddar-Monterey Jack blend 

4 radishes, thinly sliced 

1/2 cup fresh cilantro leaves 

2 to 3 tablespoons hot sauce, such as Cholula