A vibrant Southwestern board with nopales, roasted vegetables, salsas, and fresh toppings perfect for sharing.
# Components:
→ 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 (425 g) 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 - 120 ml fresh pico de gallo
13 - 120 ml roasted corn salsa
14 - 80 ml chipotle crema (sour cream mixed with chipotle in adobo)
15 - 80 ml guacamole
→ Toppings & Garnishes
16 - 120 ml crumbled queso fresco or feta
17 - 120 ml chopped fresh cilantro
18 - 60 ml thinly sliced radishes
19 - 60 ml pickled red onions
20 - 2 limes, cut into wedges
# Directions:
01 - Preheat the oven to 425°F (220°C).
02 - Arrange nopales, bell peppers, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt, tossing to coat evenly.
03 - Roast the vegetables in the oven for 18 to 20 minutes, stirring once halfway through, until tender and slightly charred.
04 - While vegetables roast, heat black beans in a skillet over medium heat. Add ground cumin and smoked paprika and stir for approximately 5 minutes until warmed through.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Place salsas, sauces, toppings, and garnishes in small bowls or arrange directly on a large serving board.
07 - Arrange roasted vegetables, nopales, black beans, and warm tortillas on the serving board for easy access.
08 - Invite guests to assemble their own tacos, selecting preferred toppings and garnishes.
