From America’s Test Kitchen Best-Ever Cooking for Two

6 (6 inch) Corn Tortillas
Vegetable Oil Spray
1 TB Vegetable Oil
1 1/2 Green Bell Peppers, stemmed, seeded, and sliced thin
1 Onion, halved and sliced thin
2 Garlic cloves, minced
1.5 TB Lime Juice
Salt and Pepper
1 (15 oz) can Pinto Beans
1.5 tsp minced jarred Jalapeños, plus 2 TB Brine
2 oz Queso Fresco, crumbled (1/2 cup)
1/4 cup Sour Cream
1 TB minced fresh Cilantro
2 cups shredded Red Cabbage
Thinly sliced Radishes
Chopped Tomatoes

Adjust oven rack to middle position and heat oven to 450 F.  Spray tortillas with oil spray and arrange on rimmed baking sheet.  Bake until lightly browned and crisp, 8 to 10 minutes.  While tortillas bake, heat 1.5 tsp oil in 10-inch skillet over medium heat until shimmering.  Add bell peppers and onion and cook until softened and lightly browned, 5 to 7 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Off heat, stir in 1.5 tsp lime juice and season with salt and pepper to taste.  Transfer vegetables to bowl and cover to keep warm.  Heat remaining 1.5 tsp oil in now empty skillet over medium heat until shimmering.  Add beans and their liquid, jalapeño, and 1.5 tsp jalapeño brine.  Cook, mashing beans with potato masher, until mixture is thickened, about 5 minutes.  Season with salt and pepper to taste.  Toss cabbage and radishes with remaining 1.5 TB jalapeño brine in a bowl and season with salt and pepper to taste.  Spread bean mixture evenly over tortillas, then top with Queso Fresco, cooked vegetables, slaw and chopped tomatoes..  Whisk sour cream and remaining 1 TB lime juice together and drizzle over top.  Sprinkle with cilantro and serve.