Ingredients
6
6 servings
- •2 teaspoons vegetable oil
- •2 potatoes, cut into small rectangles
- •1 cup shredded carrots
- •2 ½ (15 ounce) jars nopalitos cactus, drained
- •1 tablespoon chili powder
- •2 cloves garlic, minced
- •2 teaspoons fenugreek seeds
- •2 teaspoons ground coriander
- •½ teaspoon ground cumin
- •1 (15 ounce) can pinto beans
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 160
- Carbohydrate: 30g
- Fat: 3g
- Fiber: 10g
- Protein: 7g
- Sugar: 2g
Related Recipes
Slow Cooker Cactus Chili
Alicia's Aloo Gobi
Southwestern Cactus Salad
Arizona Roadhouse Chili
Mexican Rice and Beans
Mexican Bean Stew
Calico Veggie Beans
Chili With Turkey and Beans
Albuquerque Delight
Indian Tacos Deluxe
Vegetarian Baked Beans
