Nopales and Black Bean Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty stew featuring tender cactus pads and black beans simmered in a rich tomato broth, slow-cooked to perfection. This mexican-inspired 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.

Prep: 15 min Cook: 25 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Taste and adjust seasoning. Serve hot with extra cilantro if desired.

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.

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