In a small bowl, mix together the sour cream, mayonnaise, lime juice, and salt to create the creamy topping. Set aside.

Heat the vegetable oil in a skillet over medium-high heat.

Once hot, fry each corn tortilla for about 1 minute on each side until crispy.

Transfer the tortillas to a paper towel-lined plate to drain the excess oil.

In the same skillet, heat the refried beans over medium heat until warm.

To assemble the garnaches, spread a layer of warm refried beans over each crispy tortilla.

Add a layer of shredded cheese, followed by a layer of shredded cabbage, and finally, a dollop of the creamy topping.

Sprinkle with chopped cilantro and red onion.

Serve immediately and enjoy!