# What You'll Need:
→ Cactus & Vegetable Fillings
01 - 2 cups cactus paddles (nopales), cleaned and sliced
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
→ Tortillas
11 - 12 small corn or flour tortillas
→ Salsas & Sauces
12 - 1/2 cup fresh pico de gallo
13 - 1/2 cup roasted corn salsa
14 - 1/3 cup chipotle crema (sour cream blended with chipotle in adobo)
15 - 1/3 cup guacamole
→ Toppings & Garnishes
16 - 1/2 cup crumbled queso fresco or feta cheese
17 - 1/2 cup chopped fresh cilantro
18 - 1/4 cup thinly sliced radishes
19 - 1/4 cup pickled red onions
20 - 2 limes, cut into wedges
# Method:
01 - Preheat the oven to 425°F (220°C).
02 - Arrange cactus paddles, bell peppers, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat evenly.
03 - Roast the vegetables for 18 to 20 minutes, stirring halfway through, until tender and slightly charred.
04 - In a skillet over medium heat, combine black beans with ground cumin and smoked paprika. Stir and cook until warmed through, approximately 5 minutes.
05 - Warm the tortillas in a dry skillet or microwave until flexible and pliable.
06 - Arrange salsas, sauces, toppings, and garnishes in small bowls or directly on a large serving platter.
07 - Place roasted vegetables, cactus paddles, black beans, and warm tortillas on the serving board.
08 - Invite guests to assemble their tacos, customizing with preferred toppings and garnishes.
