1 Tablespoon canola oil
1 medium yellow onion, chopped
3 cloves garlic, minced
3 medium potatoes, chopped
1 tsp salt
½ tsp pepper
1 tsp oregano
2 tsps chili powder
½ tsp cumin
3 paddles nopalitos (prickly pear cactus), thinly sliced
1 can Rotel (or any tomatoes with green chilis)
1 small lime
1 cup mashed pinto beans
Corn taco shells
In a large skillet, heat oil. Add onion and sauté for a few minutes. Add garlic and sauté until garlic is fragrant. Add potatoes, salt, pepper, oregano, chili powder and cumin. Cover pan and cook for about 10 minutes. Stir frequently.
Add nopalitos, cover and cook for 5 minutes. Stir frequently. Remove cover, add Rotel and lime juice. Cook uncovered until most of the liquid is absorbed. Set aside.
Heat 1 can pinto beans with a little of the liquid from the can. Mash beans and heat through. Set aside.
Fill each taco shell with a couple of tablespoons of beans. Then top the taco off with the cactus mixture.
If you like a little more heat, you can add some hot sauce or salsa