Mushroom-bean tostadas with scrambled eggs and Puerto Rican salsa

Heat the oven to 400°F.

• Finely chop, press, or grate enough garlic to measure 2 teaspoons [4 tsp]; set aside half for the mushroom-bean mixture.
• If using the fresh chile, cut the chile in half lengthwise and remove the stem, ribs, and seeds. Set aside half the chile for the salsa base; finely chop the remaining half for finishing the salsa. Wash your hands after handling.

In a small sauce pot, combine the apple cider vinegar, half the garlic, the fresh chile half, if using, and as much Aleppo chile as you like. Season with salt and pepper and bring to a boil. Remove from the heat and let cool slightly. Just before using the salsa base, discard the fresh chile half.
While the salsa base heats and cools, prepare the tortillas.

On a sheet pan, brush the tortillas all over with 1 to 2 tablespoons oil and season with salt; arrange side by side. Toast in the oven, turning halfway through, until the tortillas are crisp, 12 to 15 minutes. Transfer the tortillas to a plate.
While the tortillas crisp, start the mushroom-bean mixture.

• Trim the stem ends from the mushrooms; separate the mushrooms.
• Rinse the pinto beans.

In a medium sauce pot over medium-high heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Stir in the remaining garlic and cook until fragrant, about 30 seconds. Add the mushrooms, season lightly with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 5 to 6 minutes. Add the beans and cook, stirring occasionally, until warmed through, 2 to 4 minutes. Remove from the heat and stir in the yogurt. Using a masher, fork, or the back of a spoon, coarsely mash the bean mixture. Season to taste with salt and pepper.
While the mushrooms and beans cook, make the salsa.

• Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
• Cut the tomatoes in half.
• Coarsely chop the cilantro; set aside half for garnish.

In a medium bowl, stir together the radishes, tomatoes, half the cilantro, 2 tablespoons [3 TBL] salsa base, and as much chopped fresh chile as you like; save the remaining salsa base for another use (see Chef’s Tip). Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

• Crack the eggs into a medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.

In a small [medium] frying pan over medium heat, warm 1 tablespoon [2 TBL] butter or oil until hot but not smoking. Add the eggs and cook, stirring gently, until just set but still moist, 2 to 4 minutes.

Transfer the tortillas to individual plates. Top with the mushroom-bean mixture and then the scrambled eggs. Garnish with the salsa and remaining cilantro and serve.