Nopales and black bean salad with tortillas

Name: Nopales and black bean salad with tortillas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 300 g Plain cooked nopal cactus, drained; 300 g Cooked black beans, drained; 60 g Vegetarian-labelled queso fresco, crumbled; 160 g Corn tortillas (check for wheat); 200 g Tomato; 80 g Onion; 20 g Fresh coriander; 10 g Fresh chilli; 20 g Lime juice; 3 g Salt

Tangy Mexican cactus and black bean salad with tomatoes, fresh cheese and warm corn tortillas.

Estimated total time: 20 minutes2 portionsAbout 520 kcal per portion

Chopped nopal cactus salad with tomatoes, onion and crumbled cheese — Photo: Madman2001 · CC BY-SA 4.0 · Photo source. The unaltered Wikimedia thumbnail shows chopped nopales, tomato, onion and cheese. The measured black beans and corn tortillas are not pictured; the pictured cheese’s rennet is unknown. Website may crop the image responsively.

Ingredients for 2 portions

300 g Plain cooked nopal cactus, drained
300 g Cooked black beans, drained
60 g Vegetarian-labelled queso fresco, crumbled
160 g Corn tortillas (check for wheat)
200 g Tomato
80 g Onion
20 g Fresh coriander
10 g Fresh chilli
20 g Lime juice
3 g Salt

Method

Drain and rinse 300 g plain precooked nopal cactus and 300 g ready-cooked black beans; both weights are after draining. Raw cactus paddles need careful spine removal and about 10 extra minutes of boiling before use, so they are outside the 20-minute estimate.
Dice 200 g tomatoes and 80 g onion, finely chop 10 g fresh chilli and 20 g coriander. Mix these with the nopales and beans; add 20 g lime juice and 3 g salt. Fold gently so the vegetables keep their texture.
Warm 160 g corn tortillas in a dry pan for about 1 minute per side, or follow the pack directions. Divide the salad into two plates, crumble 30 g vegetarian-labelled queso fresco on each and serve with 80 g warm tortillas per person. Check cheese rennet and tortilla ingredients and allergens on their labels.

Adapted from Doña Mary’s cactus salad published by Rancho Gordo. Her version cooks fresh cactus and adds black beans; this 20-minute version requires already cooked, drained plain cactus and beans. Corn tortillas and measured lime juice are serving adaptations. The photo does not show beans or tortillas and cannot establish vegetarian rennet. Time is not kitchen-tested.

Ensalada de nopales con frijoles negros

Allergens and ingredient checks

Listed allergens: gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Rancho Gordo / Doña Mary and Steve Sando — Ensalada de Nopales

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