Preheat oven to 200 degrees Fahrenheit.

Prepare curtido: Thinly slice cabbage, grate carrots, thinly slice red onion, finely chop cilantro and garlic.

Combine sliced cabbage, grated carrots, sliced onion, chopped cilantro and garlic in a large bowl and mix well.

In a separate small bowl, mix water, apple cider vinegar, honey, oregano, pepper flakes, and salt.

Drizzle wet ingredients over the cabbage mixture and mix together.

Prepare refried beans: Heat olive oil in a skillet over medium heat.

Add garlic to the heated oil and caramelize lightly.

Add pinto beans, cumin, salt, and pepper flakes to the skillet.

Stir occasionally and cook beans for 5 to 7 minutes.

Remove the beans from heat and mash with a potato masher.

Assemble tacos: Line up tortillas on a baking sheet, ensuring they don't overlap.

Place a slice of cheddar cheese atop each tortilla.

Place the baking sheet in the oven for 2 to 5 minutes, watching closely until the cheese is melted.

Top each tortilla with a generous layer of refried beans.

Add a heaping spoonful of curtido on top of the refried beans.

Squeeze lime juice over each taco, if desired.

Serve immediately.