1 lb. *nopales (prickly pear cactus paddles) that have been de-spined, chopped
1/2 red onion, roughly chopped
1 jalapeño pepper, stem and seeds removed, chopped
1 medium tomato, roughly chopped
Salt and pepper
MISE EN PLACE
Heat a tablespoon of sunflower oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Add red onion and jalapeño. Cook for a minute, stirring occasionally, and then add the nopales. Cook for several more minutes. Then add the chopped tomato. Continue to cook until all vegetables are cooked through. Season with salt and pepper to taste.
*Fresh nopales can be found in most Mexican markets.