Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Arizona Cactus and Beans
A unique and regional Southwestern dish featuring tender prickly pear cactus pads (nopales) sautéed with pinto beans, tomatoes, and onions. The slightly tart flavor of the cactus provides a refreshing contrast to the earthy, protein-rich beans and smoky spices. This high-fiber, traditional meal is a beautiful celebration of desert ingredients and vibrant Mexican-American heritage.
A unique and regional Southwestern dish featuring tender prickly pear cactus pads (nopales) sautéed with pinto beans, tomatoes, and onions. The slightly tart flavor of the cactus provides a refreshing contrast to the earthy, protein-rich beans and smoky spices. This high-fiber, traditional meal is a beautiful celebration of desert ingredients and vibrant Mexican-American heritage.
Ingredients
- 1 tbsp Vegetable Oil
- 1/4 cup Potato, cut
- 1 medium Carrot, shredded
- 1/4 cup Nopalitos Cactus, drained
- 1 tsp Chili Powder
- 2 cloves Garlic, minced
- 2 tbsp Fenugreek Seed
- 1/2 tsp Coriander, ground
- 1/2 tsp Cumin, ground
- 1/4 cup Pinto Bean
Instructions
- Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
- Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.
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