Go Back
Mexican Pintos with Cactus is a vibrant and nutritious dish that brings together the hearty flavors of pinto beans and the unique texture of nopal cactus. This recipe not only showcases the diverse culinary heritage of Mexico but also highlights ingredients that are both wholesome and delicious. Pinto beans, a staple in Mexican cuisine, provide a hearty base for this dish, while nopal cactus adds a refreshing twist, making it a perfect choice for health-conscious eaters and adventurous food lovers alike.

Mexican Pintos with Cactus

Discover the vibrant flavors of Mexico with this delicious Mexican Pintos with Cactus recipe! Bursting with the hearty goodness of pinto beans and the refreshing crunch of nopal cactus, this nutritious dish is perfect for health-conscious food lovers. Packed with protein and fiber, it's not just a satisfying meal but a culinary adventure. Try this easy-to-make recipe and enjoy a taste of authentic Mexican cuisine! #MexicanCuisine #HealthyEating #PintoBeans #NopalCactus #PlantBasedDiet #FoodieFavorites #CulinaryAdventure
Print Recipe Pin Recipe

Ingredients
  

2 cups pinto beans (soaked overnight)

1 cup fresh nopal cactus pads (cleaned and diced)

1 medium onion (diced)

4 cloves garlic (minced)

1 fresh jalapeño (seeded and diced)

1 tsp ground cumin

1 tsp smoked paprika

1 tbsp olive oil

3 cups vegetable broth

Salt and pepper to taste

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Beans: Drain the soaked pinto beans and rinse them under cold water. Place them in a large pot and cover with 4 cups of fresh water. Bring to a boil, then reduce heat to a simmer. Cook for about 1-1.5 hours or until tender, adding more water if necessary.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

      Add Cactus and Spices: Add the diced nopal cactus and jalapeño to the skillet. Sauté for 7-10 minutes until the cactus is tender. Sprinkle in the ground cumin, smoked paprika, salt, and pepper. Mix well and cook for another couple of minutes.

        Combine with Beans: Once the pinto beans are tender, drain them if there’s excess water and add them to the skillet with the cactus mixture. Pour in the vegetable broth and stir everything together. Let it simmer for an additional 10-15 minutes to allow the flavors to meld together.

          Serve and Garnish: Once the dish is ready, serve hot, garnished with fresh cilantro and lime wedges on the side. You can enjoy this dish on its own or with warm tortillas.

            Prep Time: 15 mins | Total Time: 2 hrs | Servings: 4