Name: Nopal Huaraches with Carrot Tinga
Prep time: 60 min
Cook time: 35 min
Yield: 6
Cuisine: Mexicana
Ingredients: 3 tomatoes, for the sauce; 1 tablespoon chipotle chile, for the sauce; 1 clove garlic, for the sauce; 1/8 onions, for the sauce; 1/4 cups vegetable broth, for the sauce; 2 tablespoons Carbonell ® olive touch vegetable oil; 1 white onion, sliced; 6 carrots, grated; salt and pepper; 2 tablespoons Carbonell ® olive touch vegetable oil; 12 baby nopales; 1 cup refried beans; lettuce, sliced, for serving; low-fat sour cream, for serving; queso fresco, crumbled, for serving; avocado, in slices, for serving; salsa, to accompany

Preparation

25 mins

35 mins

Low

For the sauce, blend the tomatoes with the chipotle chili, garlic, onion, and broth. In a saucepan over medium heat, heat the Carbonell® olive oil, add the sliced onion, and cook for 5 minutes or until translucent. Add the carrot and cook for one minute.