# What You’ll Need:
→ Cactus & Vegetable Fillings
01 - 2 cups nopales (cactus paddles), 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 (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 mixed with chipotle in adobo)
15 - 80 ml guacamole
→ Toppings & Garnishes
16 - 120 ml crumbled queso fresco or feta
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 the oven to 220°C (425°F) to prepare for roasting the vegetables.
02 - Place nopales, sliced bell peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss everything to ensure even coating.
03 - Roast the prepared vegetables for 18 to 20 minutes in the oven, stirring halfway through, until tender and slightly charred.
04 - While vegetables roast, heat black beans in a skillet over medium heat. Add ground cumin and smoked paprika, stirring until heated through, approximately 5 minutes.
05 - Heat tortillas in a dry skillet or microwave until they become pliable and warm.
06 - Place salsas, sauces, toppings, and garnishes in small bowls or directly on a large serving board for easy access.
07 - Arrange roasted vegetables, nopales, warmed black beans, and tortillas on the serving board, inviting guests to build their own tacos according to preference.
