Mexican · Dinner
Skillet Cactus with Beans
Sliced nopales sautéed with white onion, tomato, and jalapeño, folded with pinto beans and finished with lime juice and cilantro. Topped with crumbled queso fresco and seasoned with cumin and oregano, served alongside warm corn tortillas.
$4
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
432Calories
17.2gProtein
17.1gFat
57.6gCarbs
10.1gSugar
15.8gFiber
1218mgSodium
24mgChol
5.3gSat Fat
1240mgPotassium
265mgCalcium
3.6mgIron
0.2mcgVitamin B12
31mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Rinse the nopales in cold water and pat dry on a cutting board. Dice the nopales, tomato, and onion; slice the jalapeño; mince the garlic.
2
Sauté the onion, garlic, and jalapeño in olive oil over medium heat for 3 minutes until the onion turns translucent and softens.
3
Add the nopales to the skillet and cook over medium heat for 8 minutes, stirring occasionally, until the released liquid cooks off and paddles turn duller olive green.
4
Stir in the tomato, cumin, oregano, salt, and pinto beans; simmer over medium-low heat for 4 minutes until the tomato softens and everything is heated through.
5
Plate
Remove from heat, stir in the lime juice and black pepper, then spoon onto a plate. Scatter queso fresco and cilantro over top, serve with tortillas.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 3 medium paddles nopales (cactus paddles)
- 1 cup180g cooked pinto beans
- 11 white onion
- 22 small tomato
- 11 jalapeño, seeds removed for less heat
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 2 tbsp30ml olive oil
- 2.2 oz60g queso fresco
- 2 tbsp30ml lime juice
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 44 corn tortillas (about 2.1 oz/60g)
