Tacos à la crème d’haricots pinto

Tacos with pinto bean cream

Preparation time : 15 minutes
Cooking time : 10 minutes
Servings : 2


Ingredients

  • Si Facile Pinto Beans, well rinsed and drained - 1 jar of 500 ml
  • Red onion, minced - 1
  • Boiling water - ¼ cup
  • White vinegar - ¼ cup
  • Sugar - 1 tbsp
  • Olive oil - 1 tbsp
  • Chili - 1 tbsp
  • Cumin - 1 tbsp
  • White cabbage, minced - ½ cup
  • Diced tomatoes - ½ cup
  • Grated cheese
  • Cilantro - to taste for serving
  • Corn tortillas
  • Salt and pepper - to taste

Preparation

  1. In a large, tightly sealed bowl, pour boiling water, vinegar and sugar over the onions. Mix well and let sit until ready to serve. The brined onions will keep for 1 week in the refrigerator.
  2. In a skillet, brown the Pinto beans, chili and cumin in oil over medium heat. Season with salt and pepper. Cook until the beans are well crushed and form a creamy paste (you can add a little water if too mushy).
  3. Then all that's left to do is assemble! On the tortillas, spread the Pinto cream, place the cabbage, tomatoes, cheese and cilantro. Enjoy!

Notes

  • Very good as a starter or main dish!
  • The pinto bean cream freezes.
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