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:

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.

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.

Divide egg and nopales mixture and black beans on each tortilla. Sprinkle with cotija cheese and cilantro. Top with your favorite salsa. Serve.

Print Options:

Egg and Nopales Tacos with Black Beans