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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is a Latin inspired recipe adapted from Cooking Light magazine. I sometimes can find cactus pads in Walmart. Ingredients:
2 medium cactus pieces, pads (nopales) |
1 teaspoon olive oil |
3 garlic cloves, minced |
1/2 cup canned black beans, rinsed and drained |
4 tablespoons green onions, chopped |
4 tablespoons fresh cilantro, chopped |
1 tablespoon fresh lime juice |
1 teaspoon sugar |
1/2 teaspoon ground cumin |
1/4 teaspoon dried chipotle powder (i mince about 1 tbls. chipotle pepper in adobe) |
2 medium tomatoes, diced |
6 cups leaves lettuce, shredded |
6 tablespoons queso fresco, crumbled |
3 tablespoons sour cream |
Directions:
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.
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