Sabroso Nopal Burrito: Easy, Delicious, and Vegan!

Fancy a culinary adventure with a Mexican twist? In this video, we’re ditching the usual suspects and spicing things up with a secret ingredient: NOPALITOS! These cactus paddles bring a tangy surprise to your everyday burrito, transforming it into a ‘Sabroso Nopal Burrito’ – a flavor sensation that’ll have you shouting ‘¡Ay, caramba!’ Don’t worry, it’s easier than scaling a prickly pear. We’ll guide you through every step, from sautéing the veggies (with a healthy twist!) to rolling the perfect burrito. And because we’re all about balanced deliciousness, we’ve got the nutritional breakdown to keep your plant-based journey on track. So, grab your aprons, and let’s get cookin’!

Sabroso Nopal Burritos:

Yields: 6 burritos

Prep Time: 20 minutes

Cook Time: 30-35 minutes

Ingredients:

6 whole wheat flour tortillas

1 (15-ounce) can no-salt-added refried beans

1 cup cooked rice

1 cup chopped nopalitos (rinse and drain them)

½ cup chopped onion

2 cloves garlic, minced

½ cup chopped bell pepper (any color)

¼ cup chopped cilantro (Inga hates cilantro so I left this out)

1 tablespoon chili powder

1 teaspoon cumin

½ teaspoon paprika

1/8 teaspoon salt

¼ teaspoon black pepper

Vegetable broth as needed

Optional: ¼ cup salsa or chopped jalapeños for extra flavor

Instructions:

Preheat oven: Preheat your oven to 350°F (175°C).

Sauté vegetables: In a large skillet, sauté the onions, bell pepper, garlic, and nopalitos over medium heat until softened, about 5 minutes. Use a splash of vegetable broth (about 1-2 tablespoons) instead of oil to prevent sticking.

Add seasonings and simmer: Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Add a splash of vegetable broth (about 1-2 tablespoons) and simmer for 10 minutes, allowing the flavors to meld.

Warm the beans: In a separate saucepan, warm the refried beans over low heat.

Warm tortillas: Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds on each side until pliable. You could also wrap them in a damp paper towel and microwave them for 30 seconds.

Assemble burritos: Spoon about ½ cup of the vegetable mixture, a spoonful of refried beans, and about ⅙ cup of cooked rice onto the center of each tortilla. If desired, add salsa or chopped jalapeños.

Fold and roll: Fold the sides of the tortilla over the filling, then roll up tightly from the bottom.

Bake: Place the burritos seam-down on a baking sheet lined with parchment paper.

Bake: Bake for 20-25 minutes, or until the burritos are heated through and slightly crispy.

Nutritional Information (per burrito) Per Serving:

Calories: 290 (15% Daily Value)

Fat: 6g (8% Daily Value)

Saturated Fat: 1g (6% Daily Value)

Cholesterol: 0mg (0% Daily Value)

Sodium: 318mg (14% Daily Value)

Carbohydrates: 51g (19% Daily Value)

Dietary Fiber: 8g (29% Daily Value)

Total Sugars: 4g (8% Daily Value)

Protein: 10g (20% Daily Value)

Vitamins & Minerals: Calcium: 105mg (8% Daily Value)

Iron: 3mg (17% Daily Value)

Potassium: 383mg (8% Daily Value)

Magnesium: 57mg (14% Daily Value)

Phosphorus: 171mg (14% Daily Value)

Vitamin C: 25mg (28% Daily Value)

Vitamin D: 0mcg (0% Daily Value)

Notes:

Using no-salt-added refried beans and vegetable broth helps to control the sodium content.

Nopalitos (cactus paddles) are a good source of fiber and have a slightly tangy flavor. You can find them fresh, canned, or jarred in many grocery stores. This recipe is easily customizable.

Feel free to add other vegetables, such as corn, zucchini, or mushrooms.

You can adjust the spice level by adding more or less chili powder or using a hotter pepper.

Assumptions:

Refried Beans: I’ve used values for canned, no-salt-added refried beans.

Rice: I’ve used values for cooked white rice.

Tortillas: I’ve used values for large (10-inch) whole wheat tortillas.

Nopalitos: I’ve used values for canned nopalitos.

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