Mexican · Dinner
Bean and Cactus Stew
A brothy Mexican stew of pinto beans simmered with nopales, tomato, onion, and garlic in a cumin and chili-spiked vegetable broth. Nopales contribute mild tang and slight viscosity. Finished with cilantro and lime, served with a warm corn tortilla for scooping.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
312Calories
13.9gProtein
7.2gFat
52.1gCarbs
7.8gSugar
15.9gFiber
642mgSodium
0mgChol
1.1gSat Fat
980mgPotassium
140mgCalcium
4.1mgIron
0mcgVitamin B12
22mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
herb-salt
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Dice the nopales into small squares. Dice the onion and tomato, mince the garlic, and pat the nopales dry with a towel.
2
Heat
Warm the olive oil in a small saucepan over medium heat for 1 minute, then add the onion and garlic and sweat for 3 minutes until translucent.
3
Bloom
Add the ground cumin and chili powder to the saucepan and stir for 30 seconds over medium heat until fragrant and darkened.
4
Simmer
Pour in the vegetable stock, then add the tomato, nopales, and pinto beans. Simmer over medium-low heat uncovered for 25 minutes until the nopales turn olive-green and the stew thickens.
5
Finish
Stir in the cilantro and season with salt to taste until the cilantro wilts, about 30 seconds.
6
Plate
Ladle the stew into a bowl, serve with the lime wedge and warmed corn tortilla alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 3/4 cup cooked pinto bean
- 7 oz100g, about 1 medium paddle nopales (cactus paddle)
- 11 onion
- 4 cloves4 cloves garlic
- 11 medium tomato
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 2 cup480ml vegetable stock
- 2 tsp10ml olive oil
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 22 corn tortilla
