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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