Cactus Paddle and Tomato Stew with Chilies and Onions
A regional Southwestern vegetarian stew featuring tender nopales (cactus paddles) simmered with tomatoes, onions, and mild chilies for a hearty, tangy dish. This mexican-inspired soups (vegetarian, gluten free) ready in about 45 minutes pairs olive oil, medium white onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups fresh nopales (cactus paddles), cleaned and diced
- 2 tbsp olive oil
- 1 medium white onion, diced
- 3 garlic cloves, minced
- 3 medium (about 2 cups) roma tomatoes, diced
- 2 mild green chilies, chopped
- 2 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro leaves
- for serving lime wedges
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium white onion and sauté for 5 minutes until soft and translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 cups diced fresh nopales, 3 diced roma tomatoes, and 2 chopped mild green chilies. Cook for 5 minutes, stirring occasionally, until the nopales begin to soften.
- Step 4: Pour in 2 cups vegetable broth and add 1 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the stew thickens and flavors meld.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro leaves.
- Step 6: Serve hot with lime wedges to squeeze over the stew for a fresh tang.
Equipment for this recipe
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Frequently asked questions
How long does Cactus Paddle and Tomato Stew with Chilies and Onions take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cactus Paddle and Tomato Stew with Chilies and Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Cactus Paddle and Tomato Stew with Chilies and Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cactus Paddle and Tomato Stew with Chilies and Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cactus Paddle and Tomato Stew with Chilies and Onions vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
