Roasted Nopal Enchiladas with Chipotle Pinto Beans and Green Tomato Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the green tomatoes, half of the white onion, and 2 garlic cloves on a sheet pan. Add 1 tablespoon olive oil, a pinch of salt, and the dried oregano. Roast for 20 minutes, until the tomatoes are soft and lightly browned on the edges.

2. 2

   Meanwhile, heat a large skillet or griddle over medium-high heat. Toss the cactus strips with 1 teaspoon olive oil, a pinch of salt, and black pepper. Roast for 8 to 10 minutes, stirring occasionally, until they lose much of their slime and take on some color. Set aside.

3. 3

   In a saucepan, heat the remaining teaspoon of olive oil over medium heat. Sauté the remaining white onion and 1 chopped garlic clove for 3 minutes. Add the chipotle pepper in adobo and ground cumin; cook for 30 seconds. Stir in the pinto beans and 60 ml / 1/4 cup vegetable broth. Lightly mash some of the beans and cook 5 more minutes. Season with salt and set aside.

4. 4

   Transfer the roasted green tomatoes, roasted white onion, roasted 2 garlic cloves, and 180 ml / 3/4 cup vegetable broth to a blender. Blend until smooth. Taste and adjust with salt.

5. 5

   Lower the oven temperature to 190 °C / 375 °F. In a bowl, combine the roasted cactus, chipotle beans, half of the queso fresco, half of the cilantro, and 1 tablespoon lime juice.

6. 6

   Warm the corn tortillas briefly in a dry skillet for 20 to 30 seconds per side so they become flexible. Fill each tortilla with the cactus and bean mixture, roll, and place in a baking dish.

7. 7

   Cover the enchiladas with the green tomato sauce and scatter the remaining queso fresco on top. Bake for 12 to 15 minutes at 190 °C / 375 °F, until heated through and lightly golden around the edges.

8. 8

   Serve the enchiladas topped with red onion, the remaining cilantro, and the remaining tablespoon of lime juice.