Arizona Cactus and Beans

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

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.
Arizona Cactus and Beans

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

Categories

Similar Recipes You May Like

Baked Tofu and Green Beans with Spicy Rhubarb Sauce

Baked Tofu and Green Beans with Spicy Rhubarb Sauce

Super Easy BBQ Baked Beans

Super Easy BBQ Baked Beans

Sweet and Spicy Pepper Relish

Sweet and Spicy Pepper Relish

Watermelon Cucumber Salad with Sushi Vinegar and Lime

Watermelon Cucumber Salad with Sushi Vinegar and Lime

Raspberry and Blueberry Cobbler

Raspberry and Blueberry Cobbler

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

Grandma Bev's Rhubarb Dessert (Rhubarb Crisp)

Creamy Chicken and Fiddleheads

Creamy Chicken and Fiddleheads

Grandma Becky's Pasta Salad

Grandma Becky's Pasta Salad