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Arizona Cactus and Beans

Rated as 4 out of 5 Stars

"Being surrounded by land filled with wild prickly pear cactus in Arizona, I was inspired to find different ways to enjoy this local plant. This is a simple but tasty recipe that is best if served with warm cornbread."
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Ingredients

33 m servings 160 cals
Original recipe yields 6 servings

Directions

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  1. Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
  2. Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.

Footnotes

  • Cook's Note:
  • Remove spines and slice 3 to 4 prickly pear cactus pads instead of used jarred cactus if desired.

Nutrition Facts


Per Serving: 160 calories; 2.7 g fat; 30 g carbohydrates; 6.9 g protein; 0 mg cholesterol; 217 mg sodium. Full nutrition

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Reviews

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Made as written minus the fenugreek seeds because my little market didn't carry them. I'm a bean lover and I enjoyed these very much. I do think fresh cactus would have been better than the jarr...