Tlacoyos de Frijol con Nopales

Ingredients

• 4 pieces blue corn tortillas
• 1 cup beans
• 2 large cactus paddles
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 clove garlic
• 0.5 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon peppers
• 0.25 cup cilantro
• 0.25 cup onion

Instructions

1. 1Rinse and soak black beans overnight in water.
2. 2Cook black beans in fresh water until tender, about 1 hour. Drain and set aside.
3. 3Clean cactus paddles by removing spines and outer edges. Cut into small strips.
4. 4In a skillet, heat olive oil over medium heat. Sauté cactus strips until tender. Set aside.
5. 5In a bowl, mix tahini, lemon juice, minced garlic, salt, and pepper. Adjust seasoning to taste.
6. 6Warm blue corn tortillas in a dry skillet or comal until pliable.
7. 7Mash cooked black beans lightly with a fork and season with salt and pepper.
8. 8Spread mashed black beans evenly onto half of each tortilla, fold over, and press gently to seal.
9. 9Cook the stuffed tortillas on a hot skillet for about 2 minutes on each side, or until crispy.
10. 10Top each tlacoyo with sautéed cactus, a drizzle of tahini sauce, diced cherry tomatoes, finely chopped red onion, and cilantro.
11. 11Serve immediately, accompanied by extra tahini sauce on the side.