A colorful Southwestern board featuring nopales, roasted veggies, zesty salsas, and fresh toppings for sharing.
# What You Need:
→ Cactus & Vegetable Fillings
01 - 2 cups nopales (cactus paddles), cleaned and sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
→ Tortillas
11 - 12 small corn or flour tortillas
→ Salsas & Sauces
12 - 1/2 cup fresh pico de gallo
13 - 1/2 cup roasted corn salsa
14 - 1/3 cup chipotle crema (sour cream mixed with chipotle in adobo)
15 - 1/3 cup guacamole
→ Toppings & Garnishes
16 - 1/2 cup crumbled queso fresco or feta
17 - 1/2 cup chopped fresh cilantro
18 - 1/4 cup thinly sliced radishes
19 - 1/4 cup pickled red onions
20 - 2 limes, cut into wedges
# Directions:
01 - Preheat the oven to 425°F (220°C).
02 - Arrange nopales, bell peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat evenly.
03 - Roast the vegetables for 18 to 20 minutes, stirring halfway through until tender and lightly charred.
04 - In a medium skillet over medium heat, combine black beans, ground cumin, and smoked paprika. Stir until warmed through, approximately 5 minutes.
05 - Warm the tortillas in a dry skillet or microwave until pliable and soft.
06 - Place salsas, chipotle crema, guacamole, toppings, and garnishes into small bowls or spread them on a large serving board.
07 - Arrange the roasted vegetables, nopales, black beans, and warmed tortillas on the serving board.
08 - Invite guests to assemble tacos to their preference using the prepared components and garnishes.
