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1
Drain off about 1/2 cup of liquid from the beans, retaining it in a separate bowl to use later for moistening the beans, should they dry out.
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2
Heat oil over medium-high heat in a large, heavy nonstick frying pan and add ground cumin and chili.
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3
Cook, stirring over medium heat, for about a minute, until the spices begin to sizzle and cook.
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4
Add beans and cook at a brisk simmer, stirring and mashing with the back of your spoon, a potato masher or a wooden pestle, until they thicken and begin to get crusty on the bottom.
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5
Stir up the crust each time it forms, and mix it into the beans.
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6
Cook until beans are thick but not dry, 10 to 15 minutes.
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7
They will continue to thicken and dry out when you remove them from the heat.
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8
Add liquid you saved from the beans if they seem too dry, but save some of the liquid for moistening the beans if you are serving them later.
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9
Taste and adjust salt (they probably wont need any as the broth reduces when you refry them).
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10
Cut tortillas in half.
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11
To toast in the microwave, place as many as will fit in a single layer in the microwave and microwave for 1 minute.
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12
The tortillas will be moist on the bottom.
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13
Flip them over and microwave for another minute.
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14
Flip again and zap for 30 seconds to a minute if they are still moist.
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15
Continue to zap in 30-second intervals until crisp.
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16
Alternatively, deep-fry tortillas in sunflower oil or grapeseed oil until crisp and drain on paper towels.
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17
Spread a layer of refried beans (about 2 tablespoons) over each tortilla half.
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18
Top with cabbage.
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19
Spoon salsa over the cabbage and top with sliced or diced avocado, a sprinkling of chopped toasted almonds and a sprinkling of queso fresco.
