Bring a large pot of water to a boil on high heat and add nopales. Cook for about 5 minutes. Remove and rinse under cool water. Pat dry. Lightly score and smear coconut oil on each side of nopal. On a dry griddle on high heat, cook nopales in batches . Cook each side for about 3–5 minutes or until nopales begin to blister slightly. Set aside.
In a frying pan on medium heat, mash beans and cook until consistency of a loose paste, about 5 minutes. Place nopales on a serving platter. Spread a layer of beans on each and serve topped with slaw or lettuce, salsa, and cheese.Use a gas grill or outdoor barbecue to cook whole raw nopal paddles: Rub paddles with oil to prevent sticking; scoring is not necessary. Grill nopal paddles about 7 minutes per side on medium high heat.Buy the full book from
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