Preparation

1. Heat the oil in a large Dutch oven over medium heat. Add the onion and cook, stirring, until slightly softened, about 3-4 minutes.
2. Add the garlic, stir and cook for 30 seconds.
3. Add the spices, salt and pepper and cook, stirring, for 1 minute, to toast the spices.
4. Add the tomatoes and drained beans and combine with spices. Bring to a simmer and cover with the lid slightly ajar. Cook until mixture thickens slightly, 15 to 20 minutes more. Taste and adjust with salt and pepper.
5. For the cabbage slaw, in a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.
6. To serve, warm the tortillas in a skillet and fill each tortilla with 3 tablespoons of the bean filling, slaw and avocado slice, if desired.