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Roasted Nopales, Potato and Bean salad

Simple, satisfying way to enjoy nopales as part of a complete meal. This can be served as a hot or cold salad or as a taco or burrito filling.


  • 1 share CSA beans
  • 1-2 shares CSA potatoes
  • 1 share CSA nopales
  • dry CSA chili
  • cumin
  • chili powder
  • salt
  • i’itoi onions
  • cilantro


Soak CSA beans for as long as possible, best overnight, and change the rinse water at least once.

Slice open a dry CSA chile a few inches along its length. Add chile to beans and water to a pot. Boil, then simmer until the beans are cooked – up to 2 hours, depending on whether you are using pinto or black beans and how long they soaked.

Meanwhile, preheat oven to 375. Dice CSA potatoes and nopales. Place in a large bowl with cumin, chili powder and salt to taste.

I used ~12 small red potatoes and 2 cactus pads. I added 1/2 tbsp cumin, 3/4 tbsp chili powder, 1/4 tbsp chiltipin powder, and 3/4 tbsp salt.

Stir well with some olive oil. Place on baking sheet and roast for 20-25 min or until the potatoes are cooked and the nopales are dry to your liking. Stir at ~10 min mark.

Return potatoes and nopales to the bowl and set aside. When the beans are done, strain and add them to the roasted vegetables.

If you like, whip equal parts olive oil and lemon/lime juice with salt and pepper as a dressing.

Garnish with (or stir in) cilantro or green i’itoi onions if you like. Can be served as a hot or cold salad or as a taco or burrito filling.

Submitted by Dana Rosenstein, Tucson CSA