Heat the oven to 425°F.

• Peel and finely chop enough red onion to measure 1 cup; set aside ¼ cup chopped onion for the guacamole.
• Rinse the pinto beans.
• Juice the limes (the juice will be divided among the taquito filling, guacamole, and radish salad).

In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add ¾ cup onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the cauliflower “rice” and cook, stirring occasionally, until soft, 2 to 3 minutes. Stir in the beans and cook until warmed through, 1 to 2 minutes. Stir in the adobo spice blend and cook until fragrant, about 1 minute.
Remove from the heat and stir in 1 tablespoon lime juice. Using a masher or the back of a spoon, coarsely mash the beans. Season to taste with salt and pepper.
While the taquito filling cooks, heat the tortillas.

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Place the tortillas on a work surface. Divide the taquito filling evenly among the tortillas, spreading the filling over the bottom third of each tortilla. Roll up each tortilla as tightly as you can and place, seam side down, in a medium baking dish. Bake until the taquitos are golden and crispy, 16 to 18 minutes.
While the taquitos bake, prepare the guacamole and the radish salad.

• Cut the avocado in half; remove the pit and scoop out the flesh.
• Remove the stem, ribs, and seeds from the bell pepper; finely chop the pepper.

In a medium bowl, using a masher or fork, mash the avocado until smooth. Stir in the bell pepper, ¼ cup onion, and 1 tablespoon lime juice. Season to taste with salt and pepper.

• Trim the ends from the radishes; thinly slice the radishes.
• Strip the cilantro leaves from the stems.

In a small bowl, toss together the radishes, cilantro, 1 tablespoon lime juice, and as much Aleppo chile as you like. Season to taste with salt and pepper.

Transfer the taquitos to individual plates and dollop with half the guacamole (save the remaining guacamole for another use or serve on the side). Top with the radish salad and serve.