Mexican Sopes Recipe with Refried Black Beans and Spicy Cabbage Slaw [Vegan]

Ingredients

• 1 15-ounces cooked black beans
• ½ medium red onion, finely chopped
• 1 tablespoon olive oil
• 3 cloves garlic, crushed
• 1 teaspoon chili powder
• ½ teaspoon chipotle powder, optional
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• Water, as needed
• 1 lime, juiced, optional
• 2 cups shredded cabbage
• 1 cup grated carrots
• ½ cup chopped fresh cilantro
• 2 limes, juiced
• 1 jalapeno, seeded, finely chopped
• Sea salt, to taste
• 2 cups cornmeal or masa harina
• 1 to 1 ½ cups water, as needed
• Olive oil, as needed, for frying (about ¼ cup)
• Avocado, lime juice, and sea salt, for serving