In a large jar with lid, place cabbage, sugar, ½ teaspoon salt, black peppercorns, and vinegar. Pour boiling water on top and seal with lid (but not too tight). Swish or shake jar to aid in the salt and sugar dissolving and dispersing. Chill in fridge to pickle for at least half an hour. It’ll keep for a few weeks in the fridge.
In a medium pot, heat olive oil and add diced yellow onion. Cook until onions are translucent, about 7 minutes. Add chili powder, cumin, and coriander. Stir and cook another minute or two. Add pinto beans, chicken stock, jalapeño, garlic, ½ teaspoon salt, and black pepper. Turn temperature down to medium-low, partially cover with a lid, and continue cooking 15 to 20 minutes, stirring occasionally and adding a little water if the beans become too dry. Remove from heat and let cool a few minutes before blending in lime juice and pulsing with an immersion blender or food processor.
Preheat oven to 425 F. Generously spray both sides of each tortilla with cooking spray and arrange in a single layer on a baking sheet. Bake 4 minutes, flip, then bake an additional 4 to 6 minutes, until tortillas are lightly browned and crispy.
Top tortillas with a layer of refried beans, crumbled queso fresco, pickled cabbage, avocado slices, and fresh cilantro. Serve immediately. If there are leftovers, store the elements separately.
Per serving: 1,142 calories, 21 grams fat (6.5 grams saturated fat), 9 milligrams cholesterol, 549 milligrams sodium, 186 grams total carbohydrates, 40 grams fiber, 55 grams protein.
