Preheat the oil in a medium sized, heavy bottom stock pot over medium heat. Add the onion to the preheated pot and saute for 3-5 minutes until translucent. Add the garlic, crushed coriander seed, cumin, and salt. Saute for another minute.
Add the pinto beans and mash gently with a fork or potato masher to break up the beans. Do not mash them until they are smooth leave texture in the beans. Add the broth and hot sauce, stir well to combine. Cook for about 5 more minutes until the beans are thick and velvety. Check for seasoning, then lower the heat all the way just to keep the beans warm until you are ready to use.
Make the Swiss chard
Have all of the ingredients prepped before cooking to prevent burning. Preheat a large pan over medium heat and add the oil. Saute the stems of the chard for 1-2 minutes to soften slightly then add the garlic. Saute for another minute. Add the leaves of the Swiss chard, the broth, and the salt. Toss to combine the stems and garlic with the leaves. Cover the pan and let it cook for approximately 5 minutes, stirring occasionally.
Remove the lid from the pan and continue to cook the chard until most of the liquid has evaporated. This should only take a few minutes more. Cover and keep warm until ready to serve.
Make the salsa
In a small bowl combine the apple, avocado, and scallions; toss to combine. Sprinkle lemon juice over the top and toss well. Keep covered and chilled until ready to use.
Lightly toast the soft tortillas in a dry pan or warm crispy taco shells in the oven. Layer the tortillas with greens, beans, and salsa. Top with cilantro.