Preheat the oven to 400°F and line a baking sheet with parchment paper or silicone mat.
Remove any gnarly leaves from the Brussels sprouts then chop off the stems and slice each one in half. Transfer the Brussels sprouts to the baking sheet, toss with oil, and sprinkle with salt. Roast in the oven for 15-20 minutes, until light golden brown.
Meanwhile, combine the red cabbage and carrots in a large bowl. Add the apple cider vinegar, sprinkle with salt, and toss to combine.
In a small bowl, combine the mayonnaise, chipotle powder, and lime juice. Stir until smooth.
Transfer the black refried beans to a bowl for microwaving or a small saucepan to heat over the stove. Microwave for 1 minute or cook until warm. Taste test to see if you prefer more salt, seasonings (such as cumin, chili powder, lime juice, or more salt), and adjust as needed.
Spread the black beans on top of the warm tortillas, top with cabbage mixture, and roasted brussels sprouts. Drizzle with chipotle aioli, serve, and enjoy!
*Depending on the kind of refried black beans you use, you may need to add seasonings to taste. Cumin, chili powder, lime juice, and salt are good for adding flavor.