# Components:
→ Cactus & Vegetable Fillings
01 - 2 cups cleaned and sliced nopales (cactus paddles)
02 - 15 ml 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 (425 g) 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 - 120 ml fresh pico de gallo
13 - 120 ml roasted corn salsa
14 - 80 ml chipotle crema (sour cream blended with chipotle in adobo)
15 - 80 ml guacamole
→ Toppings & Garnishes
16 - 120 ml crumbled queso fresco or feta cheese
17 - 120 ml chopped fresh cilantro
18 - 60 ml thinly sliced radishes
19 - 60 ml pickled red onions
20 - 2 limes, cut into wedges
# Directions:
01 - Set oven to 220°C (425°F) to prepare for roasting vegetables.
02 - Arrange nopales, bell peppers, red onion, and cherry tomatoes on a baking sheet; drizzle with olive oil, sprinkle salt, and toss to coat evenly.
03 - Roast the vegetable mixture for 18 to 20 minutes, stirring halfway until tender and slightly charred.
04 - In a medium skillet over medium heat, combine black beans, ground cumin, and smoked paprika; cook for about 5 minutes, stirring until warmed through.
05 - Heat tortillas in a dry skillet or microwave until pliable and warm.
06 - Place salsas, sauces, cheese, cilantro, radishes, pickled onions, and lime wedges in small bowls or directly on a large serving board for easy access.
07 - Arrange roasted vegetables, nopales, spiced black beans, and warm tortillas attractively on the serving board.
08 - Invite guests to assemble their tacos using their preferred toppings, garnishes, and salsas.
