Ingredients
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2 teaspoons vegetable oil
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2 potatoes, cut into small rectangles
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1 cup shredded carrots
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2 ½ (15 ounce) jars nopalitos cactus, drained
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1 tablespoon chili powder
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2 cloves garlic, minced
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2 teaspoons fenugreek seeds
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2 teaspoons ground coriander
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½ teaspoon ground cumin
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1 (15 ounce) can pinto beans
Directions
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Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
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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.
Cook's Note:
Remove spines and slice 3 to 4 prickly pear cactus pads instead of used jarred cactus if desired.
Nutrition Facts (per serving)
160 | Calories |
3g | Fat |
30g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 160 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 0g | 2% |
Sodium 217mg | 9% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 10g | 34% |
Total Sugars 2g | |
Protein 7g | 14% |
Vitamin C 41mg | 45% |
Calcium 339mg | 26% |
Iron 3mg | 18% |
Potassium 1085mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.