Put the cannellini beans in a medium sized saucepan, add salt and cover with water. Simmer for 20 minutes.
Meanwhile, heat the olive oil in a small saute pan and add the minced garlic and rosemary. Saute until the aromas release, being careful not to burn the garlic. Set the pan aside while the beans finish cooking.
Top, tail, peel and core the pineapple. Dice the fruit into small pieces and place in a medium size bowl.
Dice the tomato and add to the bowl with the pineapple. Finely chop the red onion and cilantro (coriander) and add to the salsa. Remove the seeds and membrane from the chili pepper and finely chop. Adjust amount used according to taste.
Zest the lime and squeeze the juice over the salsa. Add the cumin, chipotle powder and sea salt and gently mix to combine. Allow the salsa to rest in the fridge while the beans finish cooking.
Shallow fry the corn tortillas in the olive oil by heating the oil in a heavy -bottom pan (I like cast iron), and frying the corn tortillas one at a time for about 30 seconds on each side. Set aside on a paper towel lined plate.
Peel and destone the avocado and chop into bite size pieces. Put it in a small bowl and squeeze the lime juice over the top.
Drain the beans, reserving a mugful of the cooking liquid. Now return the beans to their pot, remove the sprig of rosemary from the saute pan and pour the garlic flavored oil over the beans. Mash the beans with a potato masher or the back of a spoon. Add the cooking liquid. Turn the heat to low and simmer until the cooking liquid has been absorbed. Squeeze in the lemon juice, taste and season with salt and pepper.
Assemble the tortillas by layering the beans, avocado, vegan cheese and pineapple salsa. Tuck in and enjoy!