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Ready In:
40 minutes
Serves: 4
Nopales is Spanish for cactus leaves. Try this tasty dish with your favorite salsa.
What you'll need
Small paper bag
Large skillet
Sharp knife
Ingredients
Serves 4
1 Bell Pepper Medium
of Nonstick Cooking Spray
1 cup Onion chopped
1/2 cup Nopales (cactus Leaves) Fresh, cleaned and chopped
1/2 cup Tomato chopped
1/2 teaspoon Chili Powder
6 Egg Whites whites
2 Eggs Whole
1/4 teaspoon Salt
8 Tortillas 6-inch corn, warmed
1/4 cup Shredded Cheese reduced fat Mexican blend
1/2 cup Salsa
Directions
1.Place bell pepper in the oven and broil for a few minutes on each side to blacken skin. Place in a small paper bag and fold over the top; let stand for 5 minutes.
2.Rub off skin from the peppers. Cut open, remove seeds, and chop.
3.Spray a medium skillet with nonstick cooking spray.
4.Add onions and cook over medium heat for 10 minutes or until very soft.
5.Stir in bell pepper and nopales and cook for 5 minutes more.
6.Add tomato and chili powder and remove from heat.
7.In a medium bowl, beat egg whites, whole eggs, and salt. Add to skillet; stir and cook for 5 minutes or until eggs are cooked through.
8.Top with cheese and salsa. Serve immediately with warm tortillas.
Nutrition Facts
Serving Size 1.00 cup
Serving Per Container 4
| Amount Per Serving | ||
|---|---|---|
| Calories 230 | ||
| % Daily Value* | ||
| Total Fat 6 g | 8% | |
| Saturated Fat 2 g | 10% | |
| Sodium 530 mg | 23% | |
| Total Carbohydrate 30 g | 11% | |
| Dietary Fiber 5 g | 18% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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