Combine 1 cup water, vinegar, sugar and 1/2 tsp salt in medium microwave safe bowl. Heat in microwave until simmering, about 5 minutes. Combine shredded cabbage, shallot, garlic, and cover with brine. Place bowl in freezer for at least 5 minutes, until ready to use.

Tear off top of beans, add just half the chipotle and stir. Heat bag in microwave for 90 seconds. Set aside. Make small tear at top of rice bag and microwave bag for 90 seconds. Stir in cilantro crema and set aside. (TIPS: You can also combine precooked brown rice or black beans with 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes. Add more chipotle in adobo if you prefer more spice.)

Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. (TIP: You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)

Divide warm tortillas between plates and top with black beans, the cilantro lime rice, and top with pickled red cabbage. ¡Buen provecho!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.