Southwestern-inspired board with nopales, roasted vegetables, salsas, and fresh garnishes for sharing bold flavors.
# What You'll Need:
→ Cactus & Vegetable Fillings
01 - 2 cups cleaned and sliced nopales (cactus paddles)
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 halved cherry tomatoes
08 - 1 can (425 g) 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
# Cooking Steps:
01 - Preheat the oven to 425°F (220°C).
02 - Arrange nopales, bell peppers, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat evenly. Roast for 18 to 20 minutes, stirring halfway through, until tender and slightly charred.
03 - In a skillet over medium heat, combine black beans, ground cumin, and smoked paprika. Stir frequently and cook until heated through, approximately 5 minutes.
04 - Warm the tortillas in a dry skillet or microwave until pliable and soft.
05 - Place salsas, chipotle crema, guacamole, toppings, and garnishes in small bowls or directly on a large serving board for easy access.
06 - Arrange roasted vegetables, nopales, seasoned black beans, and warm tortillas on the serving board.
07 - Allow guests to build their own tacos by selecting desired fillings and garnishes.
