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Ingredients33 m servings 160 cals
Original recipe yields 6 servings
- Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
- 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.
- Cook's Note:
- Remove spines and slice 3 to 4 prickly pear cactus pads instead of used jarred cactus if desired.
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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