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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 medium cactus pads (nopales) |
1 teaspoon olive oil |
2 garlic cloves, minced |
1/2 cup canned black beans, rinsed and drained |
3 tablespoons chopped green onions |
3 tablespoons chopped fresh cilantro |
1 tablespoon fresh lime juice |
1 teaspoon sugar |
1/2 teaspoon ground cumin |
1/4 teaspoon chipotle chile powder |
2 medium tomatoes, diced |
6 cups shredded leaf lettuce |
6 tablespoons crumbled queso fresco cheese |
2 1/2 tablespoons fat-free sour cream |
Directions:
1. Shave thorns from cactus pads with a vegetable peeler, leaving green skin; cut cactus pads into thin strips.
2. Heat oil in a large nonstick skillet over medium-high heat. Add cactus and garlic; sauté 7 minutes or until cactus is tender. Combine cactus mixture, beans, and next 7 ingredients (beans through tomatoes). Arrange 1 1/2 cups lettuce on each of 4 plates; top each serving with 1/2 cup cactus mixture, 1 1/2 tablespoons cheese, and about 2 teaspoons sour cream.
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