Arizona Cactus and Beans

Being surrounded by land filled with wild prickly pear cactus in Arizona, I was inspired to find different ways to enjoy this local plant. This is a simple but tasty recipe that is best if served with warm cornbread.

• Preparation Time: 15 mins
• Cooking Time: 18 mins
• Total Time: 33 mins
• Calories: 160 Calories

Ingredients

• 2 teaspoons vegetable oil
• 2 cloves garlic, minced
• 1 (15 ounce) can pinto beans
• ½ teaspoon ground cumin
• 1 tablespoon chili powder
• 1 cup shredded carrots
• 2 teaspoons ground coriander
• 2 potatoes, cut into small rectangles
• 2 ½ (15 ounce) jars nopalitos cactus, drained
• 2 teaspoons fenugreek seeds

Recipe Instructions

Step 1

Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.

Step 2

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.