# 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 - 425 grams (15 oz) 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 milliliters (1/2 cup) fresh pico de gallo
13 - 120 milliliters (1/2 cup) roasted corn salsa
14 - 80 milliliters (1/3 cup) chipotle crema (sour cream with chipotle in adobo)
15 - 80 milliliters (1/3 cup) guacamole
→ Toppings & Garnishes
16 - 120 milliliters (1/2 cup) crumbled queso fresco or feta
17 - 120 milliliters (1/2 cup) chopped fresh cilantro
18 - 60 milliliters (1/4 cup) thinly sliced radishes
19 - 60 milliliters (1/4 cup) pickled red onions
20 - 2 limes, cut into wedges
# Directions:
01 - Preheat oven to 425°F (220°C).
02 - Arrange nopales, bell peppers, red onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with kosher salt, and toss to coat evenly.
03 - Roast vegetables in the oven for 18 to 20 minutes, stirring halfway through, until tender and lightly charred.
04 - Meanwhile, heat black beans in a skillet over medium heat. Add ground cumin and smoked paprika, stirring until warmed through, approximately 5 minutes.
05 - Warm tortillas in a dry skillet or microwave until soft and pliable.
06 - Place salsas, chipotle crema, guacamole, crumbled cheese, cilantro, sliced radishes, pickled onions, and lime wedges in small bowls or directly onto a large serving board.
07 - Arrange roasted vegetables, nopales, warmed black beans, and tortillas on the board for self-service assembly.
08 - Invite guests to build their own tacos, customizing with preferred salsas, toppings, and garnishes.
