Combine cilantro, vinegar, garlic, ½ teaspoon cumin and ¼ teaspoon salt in a mini food processor; pulse until finely chopped. With the motor running, slowly stream in oil. Transfer the vinaigrette to a large bowl. Add lettuce, radicchio and radishes and toss to coat.
Mash beans, chili powder, garlic powder, the remaining ½ teaspoon cumin and ¼ teaspoon salt in a medium bowl. Mash avocado with lime juice in a small bowl. Spread some of the mashed beans and avocado over each tortilla; top with the salad and roll up.
