Mexican Pintos With Cactus
Recipe: #22892
February 16, 2016
Categories: Side Dishes, Bacon, Mexican, Native American, Diabetic, Gluten-Free, High Fiber, No Eggs, Non-Dairy, Spicy, more
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Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (210.2 g)
- Calories 162.5
- Total Fat - 9.2 g
- Saturated Fat - 3 g
- Cholesterol - 23.4 mg
- Sodium - 379.4 mg
- Total Carbohydrate - 10.9 g
- Dietary Fiber - 4.1 g
- Sugars - 4.8 g
- Protein - 10.5 g
- Calcium - 84 mg
- Iron - 1.6 mg
- Vitamin C - 26 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook bacon add onions and pepper.
Step 2
Add beans and cactus and water.
Step 3
Cook until thick.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting bacon, look for one with a higher fat content as it will provide more flavor.
- When selecting jarred cactus leaves, look for ones that have no added preservatives or other ingredients.
- Substitute black beans for pinto beans: Black beans are a great alternative to pinto beans and will provide a richer flavor. The benefit of this substitution is that it adds a more robust flavor to the dish.
- Substitute tempeh for bacon: Tempeh is a great vegan alternative to bacon and provides a similar texture. The benefit of this substitution is that it adds a healthier and more plant-based option to the dish.
Vegetarian Version Substitute the bacon with 3 tablespoons of olive oil and add 1/4 teaspoon of smoked paprika for smoky flavor.
Mexican Rice: Mexican Rice is the perfect accompaniment to Mexican Pintos with Cactus. This dish is made with long grain white rice, tomatoes, onions, garlic, and a variety of spices. It is a flavorful side that will add a delicious depth of flavor to the Mexican Pintos.
Chile-Lime Corn: Chile-Lime Corn is a delicious and easy side dish that pairs perfectly with Mexican Pintos with Cactus. It is made with corn kernels, lime juice, chile powder, and cilantro, and is a great way to add a zesty kick to the meal. The combination of the sweet corn and the zesty lime and chile flavors make it a great complement to the Mexican Pintos.
FAQ
Q: What type of cactus should I use for this recipe?
A: Jarred cactus leaves, also known as nopales, are the best choice for this recipe. You can find them in most Latin American grocery stores.
Q: How do I prepare cactus leaves for cooking?
A: Before cooking with cactus leaves, you need to remove the spines and rinse them thoroughly. Then, cut them into thin strips or cubes and you're ready to cook.
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Fun facts:
This Mexican Pintos With Cactus recipe is a popular dish in Mexico, especially in the state of Sonora. It is said to have been the favorite dish of the legendary revolutionary leader Pancho Villa.
When it comes to celebrities, Mexican Pintos With Cactus is a favorite of the famous Mexican singer, Thalia. She has even featured the recipe in her cookbook, “Thalia’s Kitchen”.