For the Cabbage
1 heaping cup shredded red cabbage
2 tablespoons distilled white vinegar
1/2 teaspoon sugar

For the Beans
1/4 teaspoon salt
1/4 cup olive oil
1 white onion, finely diced
1 poblano pepper, finely diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
2 15-ounce cans pinto beans, drained and rinsed well
Salt, to taste

For the Cilantro Sauce
1 bunch cilantro, roughly chopped
1 large garlic clove, roughly chopped
2 tablespoons lime juice
Scant 1/2 teaspoon salt
1/3 cup olive oil

Cheese for shredding