Heat peanut oil to 350F in a large skillet.

Fry tortillas in batches for 1 to 2 minutes, or until crisp.

Drain fried tortillas on paper towels.

In a bowl, mix 1/4 cup of Italian dressing with shredded cabbage, carrots, and apple cider vinegar.

In a medium skillet, combine rinsed kidney beans and the remaining Italian dressing.

Mash the beans slightly.

Cook the bean mixture on medium heat for 10 minutes, stirring frequently.

Add cream cheese to the bean mixture and stir until melted.

Spread the bean mixture onto the fried tortillas.

Top with the cabbage mixture and grated Parmesan cheese.

Serve immediately.