Spicy and Flavorful Arizona Cactus and Beans

Enjoy the flavors of the Southwest with this hearty and spicy Arizona Cactus and Beans recipe. Packed with protein and fiber, this dish features tender cactus paddles, kidney beans, and a combination of spices that will transport you to the deserts of Arizona. Perfect for a weeknight dinner or a potluck gathering, this recipe is guaranteed to satisfy your cravings for a delicious and nutritious meal.

Ingredients

• 2 cups cooked kidney beans
• 2 cups cooked cactus paddles, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Directions

1. In a large skillet, heat olive oil over medium-high heat.
2. Add the chopped onion, garlic, and jalapeno pepper to the skillet.
3. Sauté until the onion becomes translucent, about 5 minutes.
4. Add the diced cactus paddles to the skillet and cook for another 5 minutes, stirring occasionally.
5. Pour in the can of diced tomatoes and vegetable broth.
6. Stir in the chili powder, cumin, oregano, smoked paprika, salt, and black pepper.
7. Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld together.
8. Add the cooked kidney beans to the skillet and stir to combine.
9. Cook for an additional 10 minutes, or until the beans are heated through.
10. Serve hot and garnish with your choice of toppings, such as chopped cilantro, avocado slices, or sour cream.

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