Save to Pinterest A vibrant, Southwestern-inspired taco board featuring tender nopales (cactus paddles), roasted vegetables, zesty salsas, and all the fixings—perfect for sharing and celebrating bold flavors.
This recipe always brings friends and family together around the table, enjoying the fresh and colorful ingredients.
Ingredients
- 2 cups nopales (cactus paddles): cleaned and sliced
- 1 tablespoon olive oil:
- 1 teaspoon kosher salt:
- 1 red bell pepper: sliced
- 1 yellow bell pepper: sliced
- 1 red onion: sliced
- 1 cup cherry tomatoes: halved
- 1 can (15 oz) black beans: drained and rinsed
- 1 teaspoon ground cumin:
- 1 teaspoon smoked paprika:
- 12 small corn or flour tortillas:
- 1/2 cup fresh pico de gallo:
- 1/2 cup roasted corn salsa:
- 1/3 cup chipotle crema: sour cream mixed with chipotle in adobo
- 1/3 cup guacamole:
- 1/2 cup crumbled queso fresco or feta:
- 1/2 cup chopped fresh cilantro:
- 1/4 cup thinly sliced radishes:
- 1/4 cup pickled red onions:
- 2 limes: cut into wedges
Instructions
- Step 1:
- Preheat oven to 425°F (220°C).
- Step 2:
- Arrange nopales, bell peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat.
- Step 3:
- Roast vegetables for 18–20 minutes, stirring halfway through, until tender and slightly charred.
- Step 4:
- Meanwhile, in a skillet over medium heat, add black beans, cumin, and smoked paprika. Stir until warmed through, about 5 minutes.
- Step 5:
- Warm tortillas in a dry skillet or microwave until pliable.
- Step 6:
- Spread salsas, sauces, toppings, and garnishes in small bowls or directly on a large serving board.
- Step 7:
- Arrange roasted vegetables, nopales, black beans, and warm tortillas on the board.
- Step 8:
- Let guests assemble their tacos, customizing with desired toppings and garnishes.
Save to Pinterest My family loves gathering around this taco board, sharing stories and creating their favorite flavor combinations.
Required Tools
Baking sheet, chefs knife, cutting board, skillet, serving board or large platter, small bowls for toppings
Allergen Information
Contains dairy (queso fresco, crema). Gluten-free if using corn tortillas. Double-check labels on store-bought sauces for hidden allergens.
Nutritional Information
Calories 340 per serving, Total Fat 10 g, Carbohydrates 52 g, Protein 10 g
Save to Pinterest This taco board is an easy way to bring vibrant, healthy Southwestern flavors to your table in under an hour.
Common Recipe Questions
- → What is the best way to prepare nopales for this dish?
Clean and slice nopales thoroughly, then roast with bell peppers and onions to enhance their tender texture and earthy flavor.
- → Can I make this dish gluten-free?
Yes, using corn tortillas instead of flour tortillas ensures the dish remains gluten-free.
- → How do the salsas complement the roasted vegetables?
The fresh pico de gallo and smoky roasted corn salsa add bright and savory contrast, elevating the natural flavors of the vegetables.
- → What toppings work well with this board?
Crumbled queso fresco, chopped cilantro, thinly sliced radishes, and pickled red onions provide a balance of creaminess, freshness, crunch, and tang.
- → Is there a way to add protein to this meal?
Incorporate grilled shrimp or chicken, or keep it vegetarian with black beans for satisfying protein.