Nopales and Black Bean Stew
A hearty stew featuring tender cactus pads and black beans simmered in a rich tomato broth, slow-cooked to perfection. This mexican-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (14.5 ounces) diced tomatoes, water, diced (from 1 large pad) nopales for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 1 can (15 ounces), drained and rinsed black beans
- 1 can (14.5 ounces) diced tomatoes
- 1 cup water
- 1.5 cups, diced (from 1 large pad) nopales
- 1/2 cup, diced onion
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Heat 2 tablespoons olive oil in a pot over medium heat. Add 1/2 cup diced onion and cook for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1.5 cups diced nopales, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; cook for 5 minutes, stirring occasionally.
- Step 3: Stir in 1 can (15 ounces) drained black beans, 1 can (14.5 ounces) diced tomatoes, and 1 cup water. Bring to a simmer and cook for 20 minutes until nopales are tender.
- Step 4: Taste and adjust seasoning. Serve hot with extra cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Nopales and Black Bean Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Nopales and Black Bean Stew?
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 (14.5 ounces) diced tomatoes from drying out.
Can I substitute ingredients in Nopales and Black Bean Stew?
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 Nopales and Black Bean Stew 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 Nopales and Black Bean Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
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