3 pounds nopal, peeled, despiked, and diced
2 pounds tomatillos, husk removed and roasted until charred
3 cloves garlic
1 (7 ounce) can salsa ranchera
1 large onion, diced
1 (15 ounce) can vegetable stock, divided
1 (15 ounce) can whole kernel corn
1 (15 ounce) can black or pinto beans, rinsed
2 cups fresh cooked brown rice
1. Cook diced nopales in salted boiling water for 10 to 12 minutes.
2. In a blender, mix garlic, tomatillos and salsa ranchera together.
3. In saucepan, cook onion until soft in a little vegetable stock, adding a little at a time to keep from burning onion.
4. Add tomatillo sauce from blender, drained nopales, beans, and corn. Cook for 10 minutes on low heat. Mix, and add rice. Serve with warm corn tortillas for making tacos! Yum!
Source of recipe: I am new to the vegan world. For health reasons, I cannot have any oils either. This recipe is one of my new favorites! It is a combination of several recipes that I have been making for years.