Mix the cabbage with the lime juice, cane sugar, sambal oelek and salt, cover and leave to absorb for approx. 30 mins.
Spread ½ tbsp of guacamole over each tortilla, place the tortillas on two baking trays lined with baking paper. Top with the beans, jalapeños and cheese.
Approx. 3 mins. per tray in the upper half of an oven preheated to 220°C. Top with the red cabbage and crème fraîche, drizzle with lime juice, season and fold over.