Cactus Gratinado in Bean Sauce

Brenda Villagomez
This cactus recipe is easy, practical, and has many benefits for you. The cactus is a plant from Mexico with multiple qualities, considered a vegetable and widely consumed in central Mexico. Cactus is high in fiber and has nutritional properties such as calcium, iron, water, and protein. Although its flavor is already delicious, in this recipe it is combined with zucchini flower, cheese, and a rich bean sauce with chipotle. This is a flavorful and textured alternative for breakfast or a good snack.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/4 cups bacon, finely chopped for the sauce
  • 1/4 white onions, diced 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 cactus
  • 8 nopales, clean and whole
  • 3/4 cups Oaxaca cheese, crumbled
  • 1/4 cups epazote, finely chopped
  • cuaresmeño chile, in strips
  • 1 1/2 cups zucchini blossoms, clean
  • salt
  • pepper
  • pico de gallo, to accompany
Preparation
15 mins
20 mins
Low
  • For the sauce, in a hot saucepan, fry the bacon until fully browned, add the onion and sauté. Incorporate the beans, chipotle pepper, chicken broth, and epazote, cook for 6 minutes. Blend everything until you achieve a light sauce. Return to the heat in a pot with oil and season with salt; cook for 3 more minutes. Set aside.
  • In a hot skillet, add the oil, place the cactus and cook for a few minutes. Flip and add the crumbled Oaxaca cheese, epazote, strips of chili, and zucchini flowers; season with salt and pepper, and cook until the cheese melts.
  • Serve on a plate, drizzle with bean sauce and pico de gallo.

Nutritional Information

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