18 Spicy Nopales Recipes Delight

Ready to turn up the heat in your kitchen? Our roundup of 18 Spicy Nopales Recipes Delight is here to add a fiery twist to your meals! Whether you’re a nopales newbie or a seasoned pro, these vibrant, flavor-packed dishes promise to spice up your dinner routine. Dive in and discover your next favorite recipe that’s sure to bring both the heat and the heart to your table!

Spicy Nopales Tacos

Spice up your taco night with these vibrant Spicy Nopales Tacos, featuring tender cactus paddles and a kick of heat that’s perfectly balanced with fresh toppings.

Ingredients

• 2 cups nopales (cactus paddles), cleaned and diced
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and jalapeño, cooking until soft, about 5 minutes.
2. Stir in nopales, cumin, chili powder, and salt. Cook, stirring occasionally, until nopales are tender and most of the liquid has evaporated, about 10 minutes.
3. Warm tortillas according to package instructions.
4. Fill each tortilla with the nopales mixture. Top with queso fresco and cilantro. Serve with lime wedges on the side.

The unique texture of nopales adds a delightful chewiness to these tacos, while the lime wedges offer a bright finish that cuts through the heat.

Tip: For an extra smoky flavor, try charring the nopales on a grill before dicing and adding to the skillet.

Grilled Nopales with Chili Lime Dressing

Grilled nopales bring a smoky, tangy twist to your table, perfect for those who love a bit of adventure in their meals.

Ingredients

• 4 large nopales (cactus paddles), spines removed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• 1/4 cup chopped cilantro
• 1/4 cup crumbled queso fresco

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Brush the nopales with olive oil and sprinkle with salt and black pepper.
3. Grill the nopales for 4-5 minutes on each side, until they have nice grill marks and are tender.
4. While the nopales are grilling, whisk together lime juice and chili powder in a small bowl.
5. Once off the grill, drizzle the chili lime dressing over the nopales and top with chopped cilantro and crumbled queso fresco.

The smoky char of the nopales paired with the bright chili lime dressing creates a vibrant dish that’s as visually appealing as it is tasty.

Tip: For an extra kick, add a pinch of cayenne pepper to the dressing.

Nopales and Egg Scramble

Start your morning with a vibrant and nutritious twist on the classic egg scramble, featuring tender nopales (cactus paddles) for a uniquely Southwestern flavor.

Ingredients

• 2 cups diced nopales (about 2 medium paddles), spines removed
• 4 large eggs
• 1 tablespoon olive oil
• 1/4 cup diced white onion
• 1 small jalapeño, seeded and minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup crumbled queso fresco
• 2 tablespoons chopped fresh cilantro

Instructions

1. Heat olive oil in a large non-stick skillet over medium heat. Add diced nopales, white onion, and jalapeño. Cook, stirring occasionally, for about 5 minutes until the nopales are tender and the onions are translucent.
2. In a bowl, whisk together eggs, salt, and black pepper. Pour the egg mixture over the cooked nopales in the skillet.
3. Gently stir the mixture with a spatula, folding the eggs as they begin to set, about 3-4 minutes, until the eggs are fully cooked but still moist.
4. Remove from heat and sprinkle with crumbled queso fresco and chopped cilantro. Serve immediately.

The slight crunch of nopales paired with the creamy eggs and tangy queso fresco creates a delightful contrast in every bite, making this scramble a standout breakfast option.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the eggs before cooking.

Nopales Salad with Avocado and Tomatoes

Fresh, vibrant, and packed with nutrients, this Nopales Salad with Avocado and Tomatoes is a delightful way to bring a taste of the Southwest to your table.

Ingredients

• 2 cups diced nopales (cactus paddles), spines removed
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. In a medium pot, bring water to a boil. Add the diced nopales and cook for 10 minutes until tender. Drain and let cool.
2. In a large bowl, combine the cooled nopales, avocado, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper. Pour over the salad and gently toss to combine.
4. Sprinkle the chopped cilantro on top before serving.

The crisp texture of nopales paired with creamy avocado and juicy tomatoes creates a refreshing contrast that’s perfect for a light lunch or a side dish at your next barbecue.

Tip: For an extra kick, add a diced jalapeño to the salad or a pinch of chili powder to the dressing.

Stuffed Nopales with Cheese and Jalapenos

Stuffed Nopales with Cheese and Jalapenos bring a delightful twist to your table, combining the unique texture of cactus with the creamy, spicy kick of cheese and jalapenos.

Ingredients

• 4 large nopales (cactus paddles), spines removed
• 1 cup shredded Monterey Jack cheese
• 2 jalapenos, finely diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place the nopales in the prepared baking dish. Drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
3. Evenly distribute the shredded Monterey Jack cheese and diced jalapenos over each nopale.
4. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
5. Serve hot, enjoying the contrast between the tender nopales and the melted, spicy cheese filling.

The magic of this dish lies in the nopales’ ability to stay crisp-tender, providing a perfect canvas for the gooey cheese and fiery jalapenos.

Tip: For an extra smoky flavor, try grilling the nopales for 2-3 minutes per side before stuffing and baking.

Nopales Soup with Chicken and Lime

Warm up with this vibrant Nopales Soup with Chicken and Lime, a comforting bowl that brings a touch of Mexican flair to your table.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups diced nopales (cactus paddles)
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the chicken and cook until no longer pink, about 5 minutes.
2. Add the onion and garlic to the pot, sautéing until soft, about 3 minutes.
3. Pour in 4 cups chicken broth, then add the nopales, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro just before serving.

The lime’s bright acidity cuts through the richness of the chicken, while the nopales add a unique, slightly tangy texture that makes this soup unforgettable.

Tip: For an extra kick, serve with sliced jalapeños or a sprinkle of chili powder on top.

Nopales and Shrimp Ceviche

Dive into the vibrant flavors of the Southwest with this Nopales and Shrimp Ceviche, a refreshing dish that’s perfect for sunny days and lively gatherings.

Ingredients

• 1 lb fresh shrimp, peeled, deveined, and chopped
• 2 cups nopales (cactus paddles), cleaned and diced
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1 medium tomato, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 avocado, diced

Instructions

1. In a large bowl, combine the shrimp, nopales, lime juice, and lemon juice. Let marinate in the refrigerator for 20 minutes, or until the shrimp is opaque and cooked through.
2. Add the tomato, red onion, jalapeño, cilantro, salt, and black pepper to the bowl. Gently toss to combine.
3. Fold in the diced avocado just before serving to maintain its texture.

The crisp nopales and tender shrimp create a delightful contrast, while the citrus marinade brings a bright, tangy kick that’s irresistibly fresh.

Tip: For an extra burst of flavor, serve with crispy tortilla chips or on a bed of lettuce for a light, healthy meal.

Roasted Nopales with Garlic and Olive Oil

Roasted Nopales with Garlic and Olive Oil is a simple yet flavorful dish that brings a touch of the Southwest to your table. Perfect for those looking to explore cactus as a vegetable, this recipe highlights its unique texture and taste.

Ingredients

• 4 medium nopales (cactus paddles), cleaned and diced
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced nopales with 3 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon chili powder until evenly coated.
3. Spread the nopales in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the edges are slightly crispy and the nopales are tender.

The roasted nopales offer a delightful contrast between their naturally slightly tangy flavor and the smoky warmth of chili powder, making this dish a standout side or taco filling.

Tip: For an extra kick, sprinkle with a pinch of cayenne pepper before roasting.

Nopales and Potato Stew

Warm up your kitchen with this hearty Nopales and Potato Stew, a comforting blend of earthy flavors and tender textures that’s perfect for any night of the week.

Ingredients

• 2 cups diced nopales (prickly pear cactus pads)
• 2 cups diced potatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the nopales and potatoes to the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes, allowing the vegetables to slightly soften.
3. Pour in the vegetable broth, then stir in the ground cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.
4. Remove from heat and stir in the chopped cilantro. Taste and adjust seasoning if necessary.

The unique combination of nopales and potatoes creates a stew that’s not only nourishing but also packed with a delightful contrast of textures—creamy potatoes against the slight crunch of nopales.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan for 30 seconds before adding them to the stew.

Nopales Quesadillas with Green Salsa

These Nopales Quesadillas with Green Salsa bring a delightful twist to your taco night, combining the earthy flavors of cactus with the creamy melt of cheese, all wrapped in a crispy tortilla.

Ingredients

• 2 cups nopales (cactus paddles), cleaned and diced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup green salsa
• 1/4 cup chopped cilantro
• 1 tbsp lime juice

Instructions

1. Heat olive oil in a skillet over medium heat. Add nopales, salt, and cumin. Cook for 10 minutes, stirring occasionally, until nopales are tender and slightly browned.
2. Place a tortilla on a clean surface. Sprinkle 1/2 cup of Monterey Jack cheese on one half of the tortilla, then top with 1/2 cup of cooked nopales. Fold the tortilla over to create a half-moon shape.
3. Heat a clean skillet over medium heat. Cook the quesadilla for 2-3 minutes on each side, until the tortilla is golden and the cheese is melted. Repeat with remaining tortillas and filling.
4. In a small bowl, mix green salsa, cilantro, and lime juice. Serve quesadillas hot with the green salsa on the side.

The slight tang of the nopales paired with the creamy cheese and zesty green salsa creates a flavor profile that’s uniquely satisfying and vibrant.

Tip: For an extra crispy quesadilla, press down lightly with a spatula while cooking to ensure even browning.

Nopales and Chorizo Breakfast Burritos

Start your morning with a burst of flavor by wrapping up spicy chorizo and tender nopales in a warm tortilla for a breakfast burrito that’s anything but ordinary.

Ingredients

• 2 tablespoons olive oil
• 1/2 pound Mexican chorizo, casing removed
• 1 cup diced nopales (cactus paddles)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large eggs, beaten
• 4 large flour tortillas
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1/2 avocado, sliced

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chorizo and cook, breaking it apart with a spoon, until browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tablespoon olive oil and the nopales. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the nopales are tender, about 5 minutes.
3. Push the nopales to one side of the skillet and pour in the beaten eggs. Scramble the eggs until just set, then mix with the nopales.
4. Warm the tortillas in a dry skillet or microwave. Divide the chorizo, egg and nopales mixture, Monterey Jack cheese, cilantro, and avocado slices among the tortillas. Fold the sides over the filling and roll up tightly.

The combination of spicy chorizo with the slightly tangy nopales creates a breakfast burrito that’s packed with unique flavors and textures. Perfect for those mornings when you want something hearty and different.

Tip: For an extra kick, serve with a side of salsa verde or your favorite hot sauce.

Nopales and Beef Stir Fry

Spice up your weeknight dinner with this vibrant Nopales and Beef Stir Fry, a dish that brings a delightful mix of textures and flavors to your table in under 30 minutes.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 cups nopales (cactus paddles), diced
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup beef broth
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Sauté the onion and garlic until soft, about 3 minutes.
3. Add the nopales to the skillet and cook for another 5 minutes, stirring occasionally.
4. Return the beef to the skillet. Stir in the soy sauce, ground cumin, salt, and black pepper. Pour in the beef broth and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.
5. Remove from heat and drizzle with lime juice. Garnish with fresh cilantro before serving.

The slight tang from the nopales paired with the savory beef creates a stir fry that’s as nutritious as it is satisfying, perfect for those looking to add a twist to their protein and veggie routine.

Tip: For an extra kick, add a diced jalapeño when sautéing the onion and garlic.

Nopales and Corn Salad

Bright, fresh, and packed with texture, this Nopales and Corn Salad is a vibrant side dish that brings a taste of the Southwest to your table.

Ingredients

• 2 cups fresh nopales (cactus paddles), cleaned and diced
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cumin

Instructions

1. In a medium pot, bring water to a boil. Add the diced nopales and cook for 10 minutes until tender. Drain and rinse under cold water to remove any remaining sticky residue.
2. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the corn kernels and cook for 5 minutes, stirring occasionally, until slightly charred. Remove from heat and let cool.
3. In a large bowl, combine the cooked nopales, charred corn, red onion, and cilantro.
4. In a small bowl, whisk together the remaining 1 tbsp olive oil, lime juice, salt, black pepper, and cumin. Pour the dressing over the salad and toss gently to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crisp texture of the nopales paired with the smoky sweetness of the charred corn creates a delightful contrast that’s as pleasing to the palate as it is to the eye.

Tip: For an extra kick, add a diced jalapeño to the salad or a pinch of chili powder to the dressing.

Nopales and Black Bean Enchiladas

These Nopales and Black Bean Enchiladas are a vibrant, meatless twist on a classic, packed with earthy flavors and a satisfying texture that will win over even the most devout carnivores.

Ingredients

• 2 cups nopales (cactus paddles), diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 2 tbsp olive oil
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in nopales, black beans, cumin, chili powder, salt, and black pepper. Cook for another 5 minutes, until nopales are tender.
4. Warm tortillas slightly to make them pliable. Spoon the nopales and black bean mixture evenly among the tortillas, roll them up, and place seam-side down in the baking dish.
5. Pour enchilada sauce over the top and sprinkle with Monterey Jack cheese.
6. Bake for 20 minutes, until the cheese is bubbly and slightly golden.

The unique combination of tender nopales and hearty black beans creates a filling that’s both nutritious and bursting with flavor, making these enchiladas a standout dish.

Tip: For an extra kick, add a diced jalapeño to the filling mixture.

Nopales and Pork Chili

Warm up your kitchen with this hearty Nopales and Pork Chili, a dish that brings a delightful twist to your chili game with the addition of tender nopales (cactus paddles).

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 2 cups nopales, cleaned and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add pork cubes and cook until browned on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Stir in diced tomatoes, chicken broth, nopales, chili powder, cumin, salt, and black pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the pork is tender and the nopales are soft.
5. Remove from heat and stir in fresh cilantro before serving.

The nopales add a unique, slightly tangy flavor and a pleasant texture that makes this chili stand out from the rest.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Nopales and Rice Stuffed Peppers

These Nopales and Rice Stuffed Peppers are a vibrant, hearty dish that brings a delightful twist to your weeknight dinners, combining the earthy flavors of nopales with the comforting warmth of rice.

Ingredients

• 4 large bell peppers, any color
• 1 cup cooked rice
• 1 cup diced nopales (cactus paddles), spines removed
• 1/2 cup black beans, rinsed and drained
• 1/4 cup diced onion
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
3. Add the diced nopales to the skillet, cooking for another 5 minutes until they start to soften. Stir in the ground cumin, chili powder, and salt.
4. Mix in the cooked rice and black beans, heating through for about 2 minutes. Remove from heat and stir in half of the chopped cilantro.
5. Spoon the rice mixture into the prepared bell peppers, topping each with shredded Monterey Jack cheese.
6. Bake for 25 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.
7. Garnish with the remaining cilantro before serving.

The unique combination of nopales and rice offers a satisfying texture contrast, with the peppers adding a sweet, crisp backdrop to the savory filling.

Tip: For an extra kick, add a diced jalapeño to the rice mixture or serve with a side of hot sauce.

Nopales and Chicken Fajitas

Spice up your weeknight dinner with these vibrant Nopales and Chicken Fajitas, a delightful twist on the classic that brings a touch of the Southwest to your table.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 cups nopales (cactus paddles), cleaned and diced
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 medium onion, sliced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas
• 1/2 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Toss in the nopales, bell peppers, and onion. Sprinkle with cumin, chili powder, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender-crisp.
3. Return the chicken to the skillet with the vegetables. Stir everything together and cook for an additional 2 minutes to blend the flavors.
4. Warm the tortillas according to package instructions. Serve the fajita mixture on tortillas, garnished with fresh cilantro and lime wedges.

The nopales add a unique, slightly tangy flavor and a satisfying crunch that makes these fajitas stand out from the crowd.

Tip: For an extra kick, serve with a side of your favorite salsa or a dollop of sour cream.

Nopales and Lentil Curry

Dive into the heartwarming flavors of this Nopales and Lentil Curry, a vibrant dish that brings together the earthiness of lentils with the unique texture of nopales (cactus paddles).

Ingredients

• 1 cup dried green lentils, rinsed
• 2 cups water
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 lb nopales, cleaned and diced
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• Fresh cilantro, for garnish

Instructions

1. In a medium pot, combine the lentils and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender. Drain any excess water and set aside.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until softened.
3. Add nopales to the skillet, cooking for 5 minutes until they start to release their liquid and soften.
4. Stir in curry powder, cumin, salt, and black pepper, cooking for 1 minute until fragrant.
5. Add diced tomatoes and vegetable broth, bringing the mixture to a simmer. Cook for 10 minutes, allowing the flavors to meld.
6. Fold in the cooked lentils, simmering for an additional 5 minutes to heat through.
7. Garnish with fresh cilantro before serving.

This curry stands out with its delightful contrast between the tender lentils and the slightly crunchy nopales, all enveloped in a richly spiced tomato broth.

Tip: For an extra layer of flavor, toast the curry powder and cumin in a dry skillet for 30 seconds before adding them to the dish.

Conclusion

We hope these 18 spicy nopales recipes inspire your next kitchen adventure! Each dish offers a unique way to enjoy this versatile ingredient, perfect for adding a little heat to your meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup on Pinterest for fellow spice lovers to discover. Happy cooking!

Share on Facebook

Post on X

Save