Rating: 5 stars
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  • 1 Rating
Recipe by Cooking Light May 2004

Gallery

Karry Hosford

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shave thorns from cactus pads with a vegetable peeler, leaving green skin; cut cactus pads into thin strips.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add cactus and garlic; sauté 7 minutes or until cactus is tender. Combine cactus mixture, beans, and next 7 ingredients (beans through tomatoes). Arrange 1 1/2 cups lettuce on each of 4 plates; top each serving with 1/2 cup cactus mixture, 1 1/2 tablespoons cheese, and about 2 teaspoons sour cream.

Nutrition Facts

122 calories; calories from fat 29%; fat 3.9g; saturated fat 1.4g; mono fat 1.4g; poly fat 0.7g; protein 6.9g; carbohydrates 15.9g; fiber 4.8g; cholesterol 9mg; iron 2.5mg; sodium 163mg; calcium 184mg.
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