Cactus Paddle Bean and Cheese Tostadas

Ingredients

Estimated total cost: €12.35 · €2.06/serving

• 8 medium prickly pear cactus paddles, cleaned and spines removed (wear gloves when handling)Est. price €4.80–€7.20
• 1 tbsp premium extra virgin coconut oil (use a non-stick skillet for even distribution)Est. price €0.25–€0.45
• 4 cups (1 L) cooked Black Velvet Beans (rinse well before using to remove excess starch)Est. price €3.20–€5.60
• 4 cups (1 L) Red Cabbage Slaw or shredded lettuce (pat dry with paper towels to remove excess moisture)Est. price €2.00–€3.60
• 6 oz (175 g) crumbled queso fresco (let sit at room temperature for easier crumbling)Est. price €2.10–€3.90

Steps

1. 1

   Begin by boiling a large pot of water over high heat and adding the nopales. Allow them to cook for approximately 5 minutes before removing them and rinsing under cold water. After patting them dry, make shallow cuts on each side of the nopales and coat with coconut oil. Next, heat a dry griddle over high heat and cook the nopales in batches to avoid overcrowding. Grill each side for around 3-5 minutes or until they develop slight blistering. Once done, set the cooked nopales aside for later use.

2. 2

   Heat a frying pan over medium heat. Add the beans and mash them as they cook until they reach a loose paste consistency, which should take around 5 minutes.

3. 3

   Arrange the nopales on a serving platter. Top each one with a generous layer of beans and garnish with slaw or lettuce, salsa, and cheese before serving.

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• Cultural note

  Cactus paddles are a staple in Mexican cuisine, known for their unique flavor and texture. Tostadas are a traditional Mexican dish that consists of a crispy tortilla topped with various ingredients, reflecting the vibrant culinary heritage of Mexico.

• Seasonal note

  Cactus paddles are typically in season during the spring and summer months, making this dish ideal for those seasons. Red cabbage is also a seasonal vegetable that pairs well with the cactus paddles in this recipe.

• Health note

  This dish is a good source of plant-based protein from the black velvet beans and queso fresco. It is high in fiber which aids in digestion and helps with satiety. The cactus paddles provide vitamins A and C, while the coconut oil adds healthy fats.