Egg and Nopales Tacos with Black Beans
Ingredients:
4 Nopales Pads, thorns removed and rinsed
1 tsp Cooking oil
¼ cup Onion, Chopped
4 Eggs, Beaten
4 El Comal La Comaleada Flour Tortillas, warmed
1 ⅓ cups Cooked black beans
Cotija cheese for garnish
Fresh cilantro for garnish
Fresh salsa for serving
Directions:
1
Place nopales pads on a grill pan and cook 5 minutes on each side or until their color changes. Set aside to cool for 5 minutes. Chop in small strips.
2
Heat oil in a large frying pan over medium heat. Add onion and cook until tender; about 3 minutes. Add nopales strips, stirring frequently; 2 minutes. Pour in eggs and fold until eggs are set. Turn heat off and set aside; keep warm.
3
Divide egg and nopales mixture and black beans on each tortilla. Sprinkle with cotija cheese and cilantro. Top with your favorite salsa. Serve.
[cooked-sharing]
Ingredients
Ingredients:
4 Nopales Pads, thorns removed and rinsed
1 tsp Cooking oil
¼ cup Onion, Chopped
4 Eggs, Beaten
4 El Comal La Comaleada Flour Tortillas, warmed
1 ⅓ cups Cooked black beans
Cotija cheese for garnish
Fresh cilantro for garnish
Fresh salsa for serving