Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Nopales Recipe

Nopales Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time45m
Serves4

pasture-raised eggs scrambled with nopales, jalapeños, onion, cilantro, tomato, with Rancho Gordo refried pinto beans with queso fresco, breakfast potatoes, handmade corn tortillas (vegetarian modifiable)

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Ingredients

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Scrambled Eggs

Refried Beans

Breakfast Potatoes

Corn Tortillas

Method

Scrambled Eggs

  1. 1

    Cook the Vegetables

    In a skillet over medium heat, add a splash of olive oil. Once hot, add the diced onion and jalapeño. Sauté for about 3-4 minutes until they are softened.

  2. 2

    Add Nopales

    Add the diced nopales to the skillet and cook for an additional 3-4 minutes, stirring occasionally.

  3. 3

    Scramble Eggs

    In a bowl, whisk together the eggs, salt, and black pepper. Pour the mixture into the skillet with the vegetables. Stir gently to scramble the eggs until they are just set. Fold in the chopped cilantro and diced tomato just before serving.

Refried Beans

  1. 4

    Heat the Beans

    In a small saucepan over low heat, warm the Rancho Gordo refried pinto beans until heated through. Stir occasionally to avoid sticking.

  2. 5

    Add Queso Fresco

    Once the beans are warm, stir in crumbled queso fresco until melted and combined.

Breakfast Potatoes

  1. 6

    Prepare the Potatoes

    In a large pot, add diced potatoes and cover with water. Bring to a boil and cook for about 5-7 minutes until just tender. Drain and set aside.

  2. 7

    Sauté the Potatoes

    In a skillet over medium heat, add olive oil. Once hot, add the potatoes, paprika, garlic powder, salt, and black pepper. Sauté until the potatoes are golden and crispy, about 10-15 minutes.

Corn Tortillas

  1. 8

    Prepare the Dough

    In a mixing bowl, combine masa harina, water, and salt. Mix until a soft dough forms. If it's too dry, add a little more water.

  2. 9

    Shape the Tortillas

    Divide the dough into small balls (about the size of a golf ball). Flatten each ball using a tortilla press or rolling pin to form thin tortillas.

  3. 10

    Cook the Tortillas

    Heat a dry skillet over medium-high heat. Cook each tortilla for about 30 seconds on each side until slightly browned and cooked through. Keep warm in a clean kitchen towel.

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