In a small bowl, whisk together the cumin, vinegar, salt and olive oil. In a bowl,combine the beans, tomato, avocado and scallion, stir in about 2 thirds of the dressing and salt and pepper to taste, toss well. In a small skillet, heat 1/2 inch of vegetable oil over moderately high heat until it is hot but not smoking and fry the tortillas, 1 at a time for 1 minute, or until they are crisp and golden, transferring them as they are fried to paper towels to drain. In another bowl, toss the curly endive and the cabbage with the remaining dressing. Divide the tortillas between 2 plates. Top with black bean mixture, and curly endive salad.
Serves: 2