Name: Nopal Sopecitos with Tuna Tinga
Prep time: 50 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the beans; 3 tablespoons onion, finely chopped, for the beans; 2 árbol chiles, sliced, for the beans; 1 cup beans, January, for the beans; 1/4 cups Cotija cheese, for the beans; 2 tablespoons vegetable oil, for the tuna tinga; 1 cup onion, sliced, for the tuna tinga; 3 envelopes Herdez® tuna tinga, 75 g, for the tuna tinga; 2 chipotle chiles in adobo sauce, for the tuna tinga; 4 nopales, baby; olive oil, for the tuna tinga; lettuce, for serving; sour cream, for serving; cheese, for serving; green salsa, for serving

Preparation

30 mins

20 mins

Low

In a skillet over low heat, sauté the onion, add the árbol chili, the beans, and using a masher, mash the beans; cook for 5 minutes. Add the cheese, mix, and cook for 3 more minutes. Remove from heat and set aside. For the tuna tinga, in a skillet over medium heat, heat the oil and sauté the onion until translucent, then add the Herdez® tuna tinga and cook for 5 minutes. Remove from heat and set aside.