Tacos with pinto bean cream

• 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!