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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Recipe Summary

prep:
15 mins
cook:
18 mins
total:
33 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.

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  • 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.

Nutrition Facts

160 calories; protein 6.9g 14% DV; carbohydrates 30g 10% DV; fat 2.7g 4% DV; cholesterol 0mg; sodium 216.7mg 9% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/01/2016
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 jarred (less slimy) but that is the only change I'd make next time. Read More
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