Sopes de Nopales

Sopes de Nopales are a delicious and nutritious vegan Mexican breakfast dish featuring thick corn tortillas topped with sautéed cactus paddles, fresh vegetables, and a zesty salsa. This hearty meal is perfect for starting your day with vibrant flavors and plant-based goodness.

Ingredients

• Corn masa harina - 1 cup
• Water - 3/4 cup
• Nopales (cactus paddles) - 200 grams, cleaned and diced
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Red onion - 1/4 medium, diced
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Avocado - 1, sliced (for topping)

Steps

1. In a mixing bowl, combine the corn masa harina and water, mixing until a soft dough forms. Divide the dough into 4 equal balls.
2. Heat a non-stick skillet over medium heat. Flatten each ball into a thick disc (about 1/2 inch thick) and cook for 2-3 minutes on each side until lightly browned and cooked through.
3. In the same skillet, add olive oil and sauté the minced garlic for 1 minute. Add the diced nopales and cook for 5-7 minutes until they are tender and slightly slimy texture is reduced.
4. Stir in the diced tomato, red onion, salt, and pepper. Cook for another 3-4 minutes until the vegetables are softened.
5. Remove from heat and mix in chopped cilantro and lime juice.
6. To assemble, place each nopal mixture onto the cooked corn sopes, topping with avocado slices and additional cilantro if desired.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• High in antioxidants and vitamins, supporting overall well-being.

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