7 Tbs. canola or vegetable oil; more if needed
8 5- to 6-inch corn tortillas
Kosher salt
1 medium onion, finely diced
1 tsp. ground cumin
2 15-oz. cans pinto beans, rinsed and drained
2 Tbs. chipotle (smoked) Tabasco sauce
1 cup crumbled feta (about 6 oz.)
3/4 cup finely diced fresh tomato
1/2 cup thinly sliced red radishes
1/2 cup loosely packed cilantro leaves

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