Yields: 8 servings

1 nopal (prickly pear)
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
¾ cup corn kernels
2 Roma tomatoes, cored and chopped
2 tablespoons cilantro, chopped
2 teaspoons agave nectar (or honey)
2 Palestine sweet limes (or regular limes)
2 teaspoons Bhut Jolokia Ghost Pepper Sauce (or your favorite hot sauce)
1 (15-ounce) can red kidney beans, drained and rinsed
1 day-old jalapeño Cheddar cheese bread roll
½ white onion, chopped
3 tablespoons Italian parsley, chopped
1 egg, lightly beaten
1 teaspoon garlic powder
8 small corn tortillas
¼ cup vegetable oil, as needed
¼ cup queso fresco, freshly crumbled
¼ cup crema Mexicana sour cream

Source, details, tips and full instruction at: phamfatale.com


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