- 2 teaspoons vegetable oil
- 2 potatoes, cut into small rectangles
- 1 cup shredded carrots
- 2 1/2 (15 ounce) jars nopalitos cactus, drained
- 1 tablespoon chili powder
- 2 cloves garlic, minced
- 2 teaspoons fenugreek seeds
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 1 (15 ounce) can pinto beans
- Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
- 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.
05/02/2018
recipepes.com
Arizona Cactus and Beans, recipe
PT15M
PT1H
5
455 calories