Salvadorian-Inspired Tacos - cooking recipe

Ingredients

For curtido
1 small green cabbage, thinly sliced
2 carrots, grated
1 small red onion, thinly sliced
1 handful cilantro, finely chopped (stems and leaves)
3 -4 garlic cloves, finely chopped
1/2 cup water
1/4 cup apple cider vinegar
2 tablespoons honey or 2 tablespoons maple syrup
1 tablespoon oregano, finely chopped
1 tablespoon aleppo chili pepper flakes (or red chili flakes)
1/2 teaspoon coarse salt
For refried beans
2 tablespoons olive oil
2 garlic cloves, finely chopped
one 15-ounce can pinto beans
1/2 teaspoon cumin
1 teaspoon coarse salt
1 teaspoon aleppo chili pepper flakes (or red chili flakes)
For tacos
8 soft corn tortillas
8 slices cheddar cheese
4 lime wedges (optional)

Preparation

Directions.
Preheat oven to 200 degrees Fahrenheit.
For curtido: Combine cabbage, carrots, onion, cilantro, and garlic in a large bowl and mix well.
Mix water, apple cider vinegar, honey, oregano, pepper flakes, and salt in a small bowl.
Drizzle wet ingredients over cabbage mixture, and mix together as you would a salad and its dressing.
For refried beans: While curtido is marinating, begin refried beans. Heat olive oil in a skillet over medium heat.
Add garlic and allow to lightly caramelize in pan.
Add pinto beans, cumin, salt, and pepper flakes (use same type of pepper flakes as you used for the curtido to keep thread of taste).
Stirring occasionally, allow beans to cook for 5 to 7 minutes. Remove from heat and mash immediately with a potato masher.
For tacos: On a baking sheet, line up tortillas so they aren't overlapping (you may need 2 sheets). Place 1 cheese slice atop each, and place in oven for 2 to 5 minutes, watching closely until cheese is just melted.
Top warm tortillas and cheese with a generous layer of refried beans, followed by a heaping spoonful of curtido. Squeeze lime juice over each, if using, then serve immediately.