Oven-baked tortillas topped with creamy refried black beans, spicy nopalitos and caramelized onions, salsa verde, sliced avocado, and crumbled cotija... Vegetarian Tostadas with Black Beans and Nopalitos are a favorite easy and nutritious meal any time of day!
Here I am with another obscure, less-than-common ingredient featured in my recipe/post. I have covered nopalitos before in my Nopalitos and Red Chile Rice Bowls, and my High Protein Vegan Breakfast Burritos. Perhaps I'm on a crusade?
Nopalitos is the word for a dish that uses nopales - the prepared pads of the Opuntia (aka prickly pear) cactus - and primarily come from Mexico, central America, and border states. They are widely available canned or bottled, and less commonly, dried. I buy the fresh nopales with spines removed, already sliced, in the produce section of my local market. They are so fresh, and I've gotten to where I regularly include them in our weekend breakfasts. The slightly tart taste and firm texture works really well with eggs or tofu in a breakfast burrito. I would say they taste like a cross between a bell pepper and green beans.
Nopalitos are nutrient and fiber rich. They're a great source of riboflavin, vitamin B6, copper, iron, vitamins A and C, calcium, potassium, manganese, and magnesium. You don't need to remember all of these nutrients, just remember they're nutrient and fiber rich, and give them a try! 😆 What do you say? Yay or nay? For more information, see 11 Impressive Benefits of Nopales.
Mark and I do our best to keep #MeatlessMonday. Depending on my blogging schedule, sometimes it waits a day or two. I knew I wanted this nopalitos recipe to be #MeatlessMonday compatible. If you've followed my blog any length of time, you know I'm a stickler for adequate protein in vegetarian main dishes. Unfortunately, I see a lot of lovely recipes in the blogosphere (vegetarian and non) that really don't have adequate protein.
Ever looking for ways to cut down on fats, I opted to bake the corn tortillas. I have a mister, and lightly sprayed both sides of the tortillas with olive oil. Bake them in a 350° F oven for about 15 minutes total, turning once. While I love to make my own refried beans, I keep canned ones (lard-free) in my well-stocked pantry for quick meals. The caramelized onions and nopalitos come together quickly, making this an easy weeknight meal. Actually, I would eat one of these vegetarian tostadas breakfast, lunch, or dinner!
Have I sold you on nopales yet? I'd love to hear your thoughts!
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Brave woman to cook up nopales. It's always been on my list, but it keeps moving further and further toward the bottom. However, bet it's great with these tacos!!!! These looks so very good! An inspiring taco.
Haha MJ! It's funny how we do that, right? This is actually my third post featuring nopales, and we cook with them a couple of times a month. I love to add their flavor and texture with eggs and turkey sausage to a breakfast burrito... I hope you try them. Eventually 😉
Wow, this looks fantastic. My dad loves nopalitos and he would always order these with eggs. I have tried to work with them in the past, but they turn out rubbery. Undoubtedly, that is user error, but I would love to give this another go with this great recipe. Thanks for sharing.
I was a little off-put initially when cooking the fresh nopales. The slime. I found that cooking them just until the slime disappears is about right. I hope you'll give them another try!