Preparation time : 15 minutes
Cooking time : 10 minutes
Servings : 2
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
- 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.
- 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).
- 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.