In a small non-stick skillet stir together the oil and cumin over medium heat and stir constantly until the mixture is foamy and fragrant.
Stir in the chili powder, granulated garlic, paprika, cayenne pepper, flour, and onions then reduce the heat to low and cook, stirring often, for about 3 minutes until the onions soften.
Once onions are softened add the water then continue to cook, stirring often, until thickened about 3 minutes.
In a bowl combine the sauce from the skillet with the black beans, green chiles, salt, lime juice, and cilantro and stir well.
Place 3/4 of the mixture into a food processor or blender and puree.
Return the pureed mixture back into the bowl and stir then set aside.
Stir together all the Tex-Mex Slaw ingredients in a separate bowl until well combined.
Spread the bean spread on the tortillas then top with the slaw, sliced avocado, and sliced radish.
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