mexican

Nopales Salad with Pinto Beans and Queso Fresco

Name: Nopales Salad with Pinto Beans and Queso Fresco
Yield: 1 serving
Cuisine: mexican
Ingredients: 159 g nopales (cooked), sliced; 150 g canned pinto beans, drained and rinsed; 141 g tomato, diced; 44 g white onion, finely chopped; 11 g fresh cilantro, chopped; 18 g lime juice; 12 g olive oil; 39 g queso fresco, crumbled; 30 g corn tostada shells; 1 g dried oregano; 2 g kosher salt

This dish pairs nopales, sliced with canned pinto beans, drained and rinsed, queso fresco, crumbled and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

76 g Carbohydrates

29 g Fat

19 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

159g nopales (cooked), sliced 40 kcal
150g canned pinto beans, drained and rinsed 191 kcal
141g tomato, diced 25 kcal
44g white onion, finely chopped 18 kcal
11g fresh cilantro, chopped 4 kcal
18g lime juice 5 kcal
12g olive oil 106 kcal
39g queso fresco, crumbled 117 kcal
2 piece (30g) corn tostada shells 140 kcal
1g dried oregano 3 kcal
2g kosher salt 0 kcal

Cooking instructions

nopales (cooked)
If using fresh nopales, boil in salted water 10 to 12 minutes, rinse, and drain well. If using jarred, rinse and drain.
lime juiceolive oildried oreganokosher salt
In a bowl, whisk lime juice with olive oil, oregano, and a pinch of salt.
nopales (cooked)canned pinto beanstomatowhite onionfresh cilantro
Add nopales, pinto beans, tomato, onion, and cilantro; toss to coat.
queso fresco
Fold in queso fresco gently.
corn tostada shells
Warm tostada shells or serve with warm corn tortillas.
corn tostada shells
Serve the salad on tostadas or alongside tortillas.