Mexican · Dinner
Grilled Cactus Paddles (GLP-1)
Charred cactus paddles are grilled until smoky and tender, then tossed with black beans, tomato, onion, and cilantro. Finished with cotija queso fresco and grilled scallion, lime wedges on the side. Nopales and beans provide fibre and plant protein.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
420Calories
37gProtein
13.4gFat
33gCarbs
6.9gSugar
13.6gFiber
1180mgSodium
22mgChol
5.1gSat Fat
985mgPotassium
420mgCalcium
4.1mgIron
0mcgVitamin B12
32mgVitamin C
vegetarian
gluten-free
low-calorie
protein-rich
low-carb
low-cholesterol
high-fiber
glp-1
Instructions
1
Prep
Scrape remaining spines from paddles, rinse, pat dry, and halve thick ones lengthwise to lie flat.
2
Toss
Coat paddles and scallion with olive oil, chili powder, cumin, and salt until evenly glossy.
3
Grill
Place on medium-high heat 3-4 minutes per side until char lines form and paddles turn olive-green and tender.
4
Rest
Transfer to a board uncovered for 10 minutes until sticky sap sets and they firm up enough to slice.
5
Build
Slice paddles into strips and toss with black beans, tomato, onion, cilantro, and queso fresco until combined.
6
Plate
Pile mixture onto a plate, top with grilled scallion, and serve with lime wedges for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz140g, about 2 medium paddles cactus paddles (nopales), spines removed
- 6.4 oz180g cooked black beans
- 2 oz56g cotija-style queso fresco
- 11 tomato
- 4 tbsp4 tbsp onion
- 2 tbsp2 tbsp cilantro
- 22 scallion, trimmed
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp cumin
- 1/2 tsp1/2 tsp salt
- 22 lime, cut into wedges
