Chorizo-beef smash on tortillas with refried beans, salsa and a cheese crust

Drain a can of pinto beans, keeping the liquid; warm the beans in a hot pan to soften.

Season with salt, pepper and cumin, add some of the reserved liquid and mash, leaving some texture; leave to simmer.

For the salsa, mix diced yellow onion, Roma tomato, jalapeno and green onion with salt, pepper, a splash of oil and lime juice; set aside.

Mix about 5 ounces of ground beef with 3 ounces of beef chorizo, seasoned with salt and pepper.

Put a little oil on the flat top, lay down the meat with the tortilla and smash it a little bigger than the tortilla; cook about another minute before the cheese.

Flip; lay a bed of cheese on the flat top, set the smash on it and smash again; let the cheese get lacy and crispy, flip, and after 15 seconds make a cheese lid the same way.

Build: the bottom, refried beans, avocado, the salsa, lettuce and the cheesy lid; trim excess cheese.