Directions

1. Start by making a quick pickled radish: Thinly slice the radishes and place in a small bowl.
2. In a small saucepan, heat the white vinegar, sugar, and salt.
3. Once the sugar and salt have dissolved and the vinegar begins to boil, pour the liquid over the sliced radishes and transfer to the refrigerator.
4. In a medium, non-stick pan, heat the olive oil. Add the onion and reduce heat to low. Sauté the onion has softened.
5. Add the chopped garlic and half the chopped jalapeños and continue cooking until the edges of veggies begin to brown.
6. Stir in the crushed tomatoes and season with salt and pepper to taste. Mix well and cook for about one minute. If it feels slightly dry, add a tablespoon of water. Remove from heat.
7. Drain and rinse the radishes, then place in a blender or food processor for a few quick pulses.
8. Put 1/4 cup of water into a non-stick pan, pour in the egg whites, and cook until firm. Season the eggs with salt and pepper.
9. Heat the cassava tortillas and refried beans separately. Heat tortilla directly over gas flame or in a pan with a bit of spray oil. Flip a few times to avoid burning. Sprinkle a handful of cheese directly onto the tortilla and cook for a few seconds, until melted.
10. Heat the refried beans in a small saucepan over low heat, stirring often.
11. To assemble, place a spoonful of hot beans directly onto the cheese tortilla.
12. Top with the eggs, salsa, and sliced avocado.
13. Garnish with the remaining chopped jalapeño, cilantro leaves and enjoy!