Ingredients
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