Arizona Cactus and Beans

Name: Arizona Cactus and Beans
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 6 servings
Cuisine: Tex-Mex, American, Mexican
Ingredients: 1 tbsp Chili Powder; 2 tsp Fenugreek Seeds; 2 whole Garlic; 2 tsp Ground Coriander; 0.5 tsp Ground Cumin; 37.5 oz Nopales; 2 whole Peeled Whole Potatoes; 15 oz Pinto Beans; 1 cup Shredded Carrots; 2 tsp Vegetable Oil

Side Dish 🥗Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽American Mexican Low-Carb Sugar-Free Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Arizona Cactus and Beans brings together tender potatoes, tangy nopalitos, and hearty pinto beans layered with chili, coriander, cumin, and fenugreek for a warm, earthy profile. The mix of soft vegetables and lightly crisped edges offers satisfying texture, making it a standout Southwestern side for weeknight meals or cookouts alongside grilled mains.

Prep15 mins
Cook18 mins
Serves6
DifficultyEasy

1

Heat the oil in a skillet over medium heat. Add the potatoes and carrots, then cook and stir until the potatoes are tender.
2

Stir the cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring often, until the cactus softens. Add the pinto beans and cook, stirring gently, until just heated through.