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Set a small sauce pot over medium heat. Add the refried black beans and vegetable broth. Stir well to mix, then simmer until the black beans are thin, but spreadable, about 10 minutes.
Set a large nonstick skillet over medium heat. Add 1 to 2 teaspoons of oil to the skillet. Set a holding plate to the side and line it with paper towels. Once the oil is hot, fry 3 to 4 tortillas at a time, until very crisp. Make sure to flip and fry on both sides. Then move them to the holding plate and repeat with the oil and additional tortillas.
Set out a medium mixing bowl. Add the cabbage slaw to the bowl. Then drizzle lime juice over the top. Sprinkle generously with salt and toss.
Once the beans and tortillas are ready, assemble the Garnachas. Spread a tablespoon of thin refried black beans over the top of each crispy tortilla. Then top with a sprinkling of slaw, a sprinkling of pico de gallo, and a sprinkling of queso fresco.