1

Make the pickled onions and let them stand while you get everything else ready.

2

Heat the oil in an 8-inch nonstick skillet and add the chopped onion and epazote. Cook over medium-low heat, stirring frequently, until the onion starts to brown, 3 to 4 minutes, then add the garlic and cook for 1 minute more.

3

Add a third of the beans with their juices, raise the heat a little, and mash them until fairly smooth. Add the rest of the beans and cook, scraping up the simmering beans and mashing them until they’re somewhat thickened but still a tad soupy. They’ll thicken as they cool in any case. Season with salt and keep them warm.

4

Toss the cabbage with a few pinches of salt and the onion. Add the rest of the salad ingredients, toss well, and refrigerate until ready to use.

5

Heat a large skillet or griddle. Brush the tortillas with oil. Lay them on the hot skillet and cook on both sides until crisp and golden. Or bake in a 400°F oven until crisp, 6 to 8 minutes.

6

Put 2 tortillas on each plate and spread the warm beans over each. Mound the cabbage on top, add the avocado, jalapeno, cheese, a drizzle of sour cream, and the pickled onions. Put the lime wedges on the side and garnish with a few sprigs of cilantro. Pass salsa at the table.