Arizona Cactus And Beans
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
46
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tsps
Vegetable Oil1 cup
Shredded Carrots1 tbsp
Chili Powder2 cloves
Garlic (minced)2 tsps
Fenugreek Seed2 tsps
Ground Coriander1 tsp
Ground Cumin430 g
Pinto Bean (can)Directions:
1
Heat oil in a skillet over medium heat
2
Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes
3
Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture
4
Cook, stirring frequently, until cactus is softened, about 5 minutes
5
Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes