Step 1

Soak the beans overnight. Cover the pinto beans in water and soak overnight. Drain the beans and set aside.

Step 2

Heat the oil in a large Dutch oven over medium heat. Add the onion and cook, stirring, until slightly softened, about 3-4 minutes.

Step 3

Add in the garlic, stir and cook for 30 seconds.

Step 4

Add the beans, cumin, paprika, guajillo chiles, and enough water to just cover the beans, about 4-5 cups, and bring to a boil over medium heat.

Step 5

Once boiling, reduce the heat to a simmer and cover with the lid slightly ajar.

Step 6

Cook the beans just until they are tender, about 1 hour, check the water level every so often while the beans cook and adding more water if the mixture dries out.

Step 7

Stir in salt and pepper.

Step 8

Next make the roux. In a small skillet melt the butter over medium heat. Once melted, whisk in the flour and lower heat to medium low. Cook until until the paste forms a golden roux, about 2-3 minutes.

Step 9

Carefully remove the guajillo chiles from the beans and disguard.

Step 10

Stir in the roux and tomatoes. Bring back to a simmer.

Step 11

Cook until the mixture thickens slightly, 15 to 20 minutes more. Taste and adjust the seasoning with salt and pepper.

Step 12

For the cabbage slaw, iIn a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.

Step 13

To serve, warm the tortillas in a skillet until warm and pilable. Fill each each tortilla with some of bean filling, avocado slices and slaw.