For the beans: soak dried pintos over night. In a medium pot, saute thinly sliced bacon over high heat. Remove and saute finely chopped onion and jalapeno peppers in fat from bacon. Add the bacon, the beans, and a few cups of water or stock to the pot. Cook unit beans are soft and mash. Add salt, pepper, and hot sauce to taste.
For the cabbage & avocado salad: in a large bowl, whisk together the juice from 2-3 fresh limes, a few tablespoons of blood orange vinegar, and salt and pepper. Slowly drizzle olive oil into the mixture while whisking until you reach desired consistency. Add chopped cabbage and sliced avocado.
To finish: bake a flour or corn tortilla until slightly crispy. Remove from the oven, add bean spread and top with cheese. Bake until cheese is melted and golden. Top with salad and serve.
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