Sprinkle water onto tortillas and either place in sealed plastic bag and microwave for 40 seconds, or wrap in damp dishtowel and place in covered casserole dish in 120C degrees oven for 10 minutes.  Remove and coat with oil and sprinkle of salt.  Stuff each tortilla in a ramekin and place in 150C degree fan bake oven for about 10 minutes or until crispy.  Remove tortillas from ramekins, place upside down on baking tray and place in oven again until bottom browned.

Warm refried beans and prepare Arroz Rojo according to directions on packet.

Thinly chop up cabbage and mix in bowl with red onion, capsicum and sprinkle of lemon juice.  Stir through Salsa Picante de Piña and mayonnaise.

Place each baked tortilla in a bowl and layer inside with a dollop of refried bean, a spoonful of rice, sprinkle with cheese and add cabbage mixture on top.  Serve warm.