Vegetarian Cactus Tostada and Sope with black beans.

Mexican cactus tostadas and Sopes.

Very healthy recipe for everyone who is a vegetarian or like healthy food. Easy to make and very tasty.

To prepare the cactus, you can find them almost at any grocery store, pre-cut and ready to cook. Boil the cactus in a cooking pot at medium high heat, add 1 spoon of salt, and 5 garlic cloves. Cook for 20-25 minutes, then drain them.

Place a skillet on cooktop with 2 spoons of cooking oil. Add 3 garlic cloves minced, 1/3 of chopped onions and stir until roasted. Add 2-3 spoons of achiote sauce (you can find it at groceries stores mexican aile) salt, cumin, black pepper for taste and last add the cactus and cilantro, stir for few minutes and let it simmer for 5 additional minutes.

You can serve with a tostada or just as side dish. topped with mexican fresh cheese or cabbage.

Ingredients:

1 bag of cut cactus

8 garlic cloves

1/3 chopped onions

2 spoons of cooking oil

1/2 spoon salt

1/2 spoon black pepper

1/2 spoon cumin

cilantro (optional)

3 spoon of Achiote sauce

tostadas ( buy at groceries store precooked)

Sopes:

Mix about 2 cups of Maseca with 3 spoon of lard, 1 spoon of salt and water. The masa needs to be soft to make the little gorditas by hand. Place them on a cast iron or skillet to be cooked. 2 minutes each side at medium high heat.

Let the sopes cool for few minutes and use your hand and fingers to scoop some of the masa from the center to the edges to make room for the food.

Fry the black beans with oil or lard. Add the beans to the sope, garnish with queso fresco, guacamole and pico de gallo.