A colorful taco board featuring tender nopales, roasted vegetables, salsas, and fresh garnishes ideal for sharing.
# What You'll 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 blended with chipotle in adobo)
15 - 1/3 cup guacamole
→ Toppings & Garnishes
16 - 1/2 cup crumbled queso fresco or feta cheese
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
# How to Make It:
01 - Preheat the oven to 425°F (220°C).
02 - Arrange nopales, red and yellow bell peppers, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt, then toss to coat evenly.
03 - Roast the vegetables for 18 to 20 minutes, stirring halfway through, until tender and slightly charred.
04 - While vegetables roast, heat a skillet over medium heat. Add black beans, ground cumin, and smoked paprika; stir and cook for about 5 minutes until warmed through.
05 - Warm the tortillas in a dry skillet or microwave until they become pliable.
06 - Spread salsas, sauces, and garnishes into small bowls or arrange directly on a large serving board.
07 - Arrange the roasted vegetables, nopales, black beans, and warm tortillas on the serving board.
08 - Invite guests to assemble their tacos, customizing with the desired toppings and garnishes.
