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1
Heat oil over medium heat in a large, heavy pan (I use a heavy nonstick pan for this) and add cumin.
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2
When it is sizzling, add beans with their liquid and turn up heat to medium-high.
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3
Cook beans, mashing with the back of your spoon and stirring often, until they are thick but still fairly moist, about 10 to 15 minutes.
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4
Remove from heat.
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5
Every so often a layer of thick broth should begin to stick to the pan.
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6
Stir that into the beans it has a lot of flavor.
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7
The smashed beans will continue to dry even after you remove from the heat.
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8
Toast the tortillas.
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9
For really crisp tortillas, heat one at a time (2 if you have a large enough microwave to fit 2 without the tortillas overlapping) in a microwave for 1 minute on full power.
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10
Flip tortilla over and microwave for 30 seconds to a minute more on full power, until crisp.
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11
You can also toast them in a dry pan or directly over the flame, but this will not crisp the tortillas, it will just char them.
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12
In a medium bowl, combine tomatoes, chiles, onion, and cilantro.
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13
Season to taste with salt.
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14
Stir in lime juice and the avocado.
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15
Let sit for 15 to 30 minutes for the best flavor.
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16
Spread about 1/2 cup of the refried beans over each tortilla.
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17
Top with a generous spoonful of salsa.
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18
Place a handful of shredded lettuce or cabbage on top and if desired a little more salsa on the lettuce.
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19
Sprinkle on some white cheese, and serve.
