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Directions.
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Preheat oven to 200 degrees Fahrenheit.
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For curtido: Combine cabbage, carrots, onion, cilantro, and garlic in a large bowl and mix well.
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Mix water, apple cider vinegar, honey, oregano, pepper flakes, and salt in a small bowl.
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Drizzle wet ingredients over cabbage mixture, and mix together as you would a salad and its dressing.
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For refried beans: While curtido is marinating, begin refried beans. Heat olive oil in a skillet over medium heat.
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Add garlic and allow to lightly caramelize in pan.
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Add pinto beans, cumin, salt, and pepper flakes (use same type of pepper flakes as you used for the curtido to keep thread of taste).
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Stirring occasionally, allow beans to cook for 5 to 7 minutes. Remove from heat and mash immediately with a potato masher.
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For tacos: On a baking sheet, line up tortillas so they aren't overlapping (you may need 2 sheets). Place 1 cheese slice atop each, and place in oven for 2 to 5 minutes, watching closely until cheese is just melted.
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Top warm tortillas and cheese with a generous layer of refried beans, followed by a heaping spoonful of curtido. Squeeze lime juice over each, if using, then serve immediately.
