A colorful board featuring nopales, roasted vegetables, salsas, and fresh fixings for sharing and bold tastes.
# 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 - 425 grams black beans (1 can, 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 milliliters fresh pico de gallo
13 - 120 milliliters roasted corn salsa
14 - 80 milliliters chipotle crema (sour cream mixed with chipotle in adobo)
15 - 80 milliliters guacamole
→ Toppings & Garnishes
16 - 120 milliliters crumbled queso fresco or feta
17 - 120 milliliters chopped fresh cilantro
18 - 60 milliliters thinly sliced radishes
19 - 60 milliliters pickled red onions
20 - 2 limes, cut into wedges
# Method steps:
01 - Set the oven to 425°F (220°C) to prepare for roasting vegetables.
02 - Arrange nopales, bell peppers, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt, then toss to coat evenly.
03 - Place the baking sheet in the oven and roast for 18 to 20 minutes, stirring halfway through until vegetables are tender and lightly charred.
04 - While vegetables roast, heat black beans in a skillet over medium heat. Add ground cumin and smoked paprika, stirring until heated through, about 5 minutes.
05 - Warm tortillas in a dry skillet or microwave until pliable and ready to serve.
06 - Transfer salsas, sauces, and garnishes into small bowls or place directly on a large serving board for easy access.
07 - Arrange roasted vegetables, nopales, warm black beans, and tortillas on the serving board.
08 - Invite guests to assemble their tacos by choosing toppings and garnishes according to their preference.
