Cheesy Nopal in Bean Sauce

Brenda Villagomez
This easy, quick, and budget-friendly cheesy nopal in bean sauce is so healthy and delicious that your family will be asking for more. Coated in a tasty black beans and smoky chipotle chile sauce and topped with zucchini blossoms and melted cheese, these nopales are a flavorful meal that is fit for a nutritious breakfast or a delish snack.
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Ingredients
6
Portions
  • 1/4 cups bacon, finely chopped, for the sauce
  • 1/4 white onions, cut into cubes, for the sauce
  • 1 cup black beans, cooked, for the sauce
  • 2 tablespoons chipotle chile in adobo sauce, for the sauce
  • 1 cup chicken broth, for the sauce
  • 1/4 cups epazote, for the sauce
  • 2 tablespoons vegetable oil, for the sauce
  • salt, for the sauce
  • 2 tablespoons vegetable oil, for the nopal
  • 8 nopales, clean, whole
  • 3/4 cups Oaxaca cheese, shredded
  • 1/4 cups epazote, finely chopped
  • some cuaresmeño chile, cut into thin strips
  • 1 1/2 cups zucchini blossoms, washed and rinsed
  • salt
  • pepper
  • some pico de gallo, for serving
Preparation
15 mins
20 mins
Easy
  • For the bean sauce: In a hot saucepan, heat bacon until completely brown. Add onion and fry. Incorporate beans, chipotle chile, chicken broth, and epazote. Cook for 6 minutes. Transfer all ingredients to a blender and blend to a light sauce. Return to heat on a saucepan with oil. Season with salt. Cook for 3 more minutes. Set aside.
  • In a hot skillet add oil. Place nopal and cook for some minutes. Flip and place shredded Oaxaca cheese, epazote, chile strips, and zucchini blossoms. Season with salt and pepper. Cook until cheese melts.
  • Serve cheesy nopal in a dish. Spoon over bean sauce and pico de gallo.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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