Ashley Barker
@ashleyb
Arizona Cactus and Pinto Bean Medley
A vibrant and nutritious dish featuring tender potatoes, shredded carrots, and nopalitos cactus, combined with pinto beans and a blend of spices for a delightful southwestern flavor. Perfect as a main dish or a hearty side!
Details
- Cuisine:mexican
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:5
Recipe Information
- Prep time20 min.
- Cook time18 min.
- Total time38 min.
- Servings6
Ingredients
- 2 teaspoons
- 2
- 1 cup
- 2 1/2 (15 ounce) jars
- 1 tablespoon
- 2 cloves
- 2 teaspoons
- 2 teaspoons
- 1/2 teaspoon
- 1 (15 ounce) can
Cooking Instructions
Follow our step-by-step guide on how to make Arizona Cactus and Pinto Bean Medley.
Step 1
Start by warming up some vegetable oil in a skillet over medium heat.
Step 2
Once the oil is shimmering, toss in your diced potatoes and shredded carrots.
Step 3
Sauté them together, stirring occasionally, until the potatoes become tender—this should take about 10 minutes.
Step 4
Next, it’s time to add a burst of flavor! Stir in the drained nopalitos cactus along with chili powder, minced garlic, fenugreek seeds, ground coriander, and ground cumin.
Step 5
Let this delightful mixture cook for another 5 minutes, stirring frequently until the cactus softens and all those wonderful spices meld together.
Step 6
Finally, gently fold in the pinto beans, stirring until they’re warmed through, which should take about 3 minutes.
Step 7
Serve this vibrant dish warm and enjoy the comforting blend of flavors!.