Lunch · 50 min · mexican

Sopes de Nopales

Masa harina does the heavy lifting here, with warm water rounding it out. A Mexican lunch that takes 50 minutes, start to finish. The macros do the talking: 12g protein, 68g carbs, and 12g fat in every 420-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2.5 cups Masa harina
• 1.75 cups Warm water
• 1 lb Nopal paddles
• 1/2 White onion
• 1 Tomato
• 1.5 cups Refried black beans
• 1 cup Salsa verde
• 1/4 cup Cilantro
• 3 tbsp Olive oil

Steps

1. Scrape the thorns from the nopales, dice, and simmer in salted water 10 minutes until tender. Rinse well to wash away the slippery sap.
2. Sauté the nopales with diced onion 5 minutes, then add the tomato and cook until it breaks down into a chunky topping.
3. Form, griddle, and pinch the sopes as usual, then crisp them in oil.
4. Spread with refried beans and pile on the nopal mixture.
5. Spoon over salsa verde and scatter cilantro.
6. Serve hot. The nopales stay bright and lightly tart against the earthy masa.

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