Arizona Cactus and Beans
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Description
Being surrounded by land filled with wild prickly pear cactus in Arizona, I was inspired to find different ways to enjoy this local plant. This is a simple but tasty recipe that is best if served with warm cornbread.
Ingredients
- 2 teaspoons vegetable oil
- 2 potatoes, cut into small rectangles
- 1 cup shredded carrots
- 2 ½ (15 ounce) jars nopalitos cactus, drained
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 2 teaspoons fenugreek seeds
- 2 teaspoons ground coriander
- ½ teaspoon ground cumin
- 1 (15 ounce) can pinto beans
Directions
- 1. Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
- 2. 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.
Nutrition Facts
serving: 6 servings
calories: 159.9 kcal
carbohydrates: 30 g
protein: 6.9 g
saturated fat: 0.4 g
sodium: 216.7 mg
fiber: 9.6 g
sugar: 1.6 g
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