Southwestern board featuring nopales, roasted vegetables, zesty salsas, and fresh toppings for a bold flavor experience.
# What You Need:
→ 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 (15 oz) 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 - 1/2 cup fresh pico de gallo
13 - 1/2 cup roasted corn salsa
14 - 1/3 cup chipotle crema (sour cream mixed with chipotle in adobo)
15 - 1/3 cup guacamole
→ Toppings & Garnishes
16 - 1/2 cup crumbled queso fresco or feta
17 - 1/2 cup chopped fresh cilantro
18 - 1/4 cup thinly sliced radishes
19 - 1/4 cup pickled red onions
20 - 2 limes, cut into wedges
# Steps:
01 - Preheat the oven to 425°F (220°C).
02 - Arrange nopales, bell peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat evenly.
03 - Roast vegetables for 18 to 20 minutes, stirring halfway through, until tender and slightly charred.
04 - In a skillet over medium heat, combine drained black beans, ground cumin, and smoked paprika. Stir until warmed through, about 5 minutes.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Place salsas, sauces, toppings, and garnishes in small bowls or directly on a large serving board.
07 - Arrange roasted vegetables, nopales, black beans, and warm tortillas on the serving board for guests to assemble their tacos.
