Recipe

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• 2 medium cactus pieces, pads (nopales)
• 1 tsp olive oil
• 3 garlic cloves, minced
• 1/2 cup canned black beans, rinsed and drained
• 4 tbsp green onions, chopped
• 4 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1 tsp sugar
• 1/2 tsp ground cumin
• 1/4 tsp dried chipotle powder (i mince about 1 tbsp. chipotle pepper in adobe)
• 2 medium tomatoes, diced
• 6 cups leaves lettuce, shredded
• 6 tbsp queso fresco, crumbled
• 3 tbsp sour cream

• 1 Peel thorns from cactus pads with a vegetable peeler, leaving the green skin; cut cactus pads into thin strips.
• 2 Heat the oil in a large nonstick skillet over medium high heat. Add the cactus and garlic, saute 7-8 minutes or until cactus is tender. Combine the cactus mixture, beans and the next 7 ingredients(beans through tomatoes).
• 3 Arrange 1 1/2 cups lettuce on each of 4 plates, top each with 1/2 cup cactus mixture, 1 1/2 tbls. cheese, and about 2 teaspoons sour cream. Enjoy!
• 4 Yield: 4 servings.