Nopale and Black Bean Tacos
- 1 pound Nopales, spines removed, sliced into strips
- 6 ounces Black Beans, soaked in water overnight
- 4 Radishes, stems removed, shredded
- 1/2 cup Cilantro, chopped
- 8 Blue Corn Tortillas
- 1/2 Lime, cut into 4 wedges
- 1 Tbsp. Olive Oil
- 1/2 medium Onion, chopped
- Salt and Pepper to taste
Rinse the beans, place into a large pot and cover with 2 inches fresh water. Place over high flame until boiling. Add the onion and lower flame to medium. Continue to hard simmer the beans until they are tender, about 1 hour.
When the beans are 40 minutes from being done, heat a large pot of lightly salted water over high flame until simmering. Add the nopale and cook until slightly limp, about 15 minutes. Drain and dry the nopale.
Heat the olive oil in a large sauté pan over a medium flame until hot. Add the nopales and season with salt and pepper. Continue sautéing for 15 minutes. When the beans are done, drain them of any excess water and add them to the nopale. Season with salt and pepper to taste.
While the nopale and beans are cooking, heat the tortillas 1-2 at a time for a few seconds in a large dry sauté pan over low heat, flipping each once. Remove to a plate and cover with a towel to keep warm.
Use 2 tortillas for each taco to avoid them breaking apart. For each taco, spoon 1/4 of the nopale and bean mixture onto 2 stacked tortillas. Garnish with the radish and cilantro and serve with a wedge of lime. Repeat with the remaining tortillas.