Cactus Salad Bake

Cactus Salad Bake is a vibrant and hearty Mexican dish that combines the unique flavor of nopales with fresh vegetables and a cheesy topping. This comforting bake is perfect for sharing and offers a delightful blend of textures and tastes.

Ingredients

• Nopales (cactus pads) - 200 grams, cleaned and chopped
• Cherry tomatoes - 150 grams, halved
• Red onion - 50 grams, finely chopped
• Corn kernels - 100 grams (fresh or frozen)
• Black beans - 100 grams, drained and rinsed
• Cotija cheese - 50 grams, crumbled
• Monterey Jack cheese - 100 grams, shredded
• Cilantro - 10 grams, chopped
• Lime - 1, juiced
• Olive oil - 1 tablespoon
• Ground cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat and add the chopped nopales. Sauté for about 5 minutes until they soften.
3. Add the red onion and cook for another 3 minutes until translucent.
4. Stir in the cherry tomatoes, corn, black beans, cumin, salt, and pepper. Cook for an additional 5 minutes, then remove from heat.
5. In a mixing bowl, combine the sautéed mixture with lime juice and chopped cilantro, mixing well.
6. Transfer the mixture into a baking dish and spread it evenly.
7. Sprinkle the Cotija cheese on top, followed by the Monterey Jack cheese.
8. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
9. Remove from the oven, let it cool for a few minutes, and garnish with extra cilantro before serving.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, which aids digestion.
• Loaded with vitamins and minerals from fresh vegetables and nopales.

Tags