Grilled Nopales and Al Dente Heirloom Bean Tostaditas

Introduction

Hey there! This morning at the market, the nopales were perfectly firm and the heirloom beans looked like little gems. I wanted to create something that captures that al dente bite—something with texture, soul, and a bit of crunch. These tostaditas are a coastal California love letter: smoky from the almond wood grill, bright with Ojai citrus, and deeply satisfying. It is exactly the kind of unfussy, sun-drenched snack I love to share after a morning in the surf.

Ingredients

• 1 cup dried heirloom pinto or Flor de Mayo beans, soaked overnight
• 2 large fresh nopal paddles, thorns removed and edges trimmed
• 1 cup sun-ripened cherry tomatoes, halved
• 2 ears of Central Valley sweet corn, husks removed
• 1/4 cup Sonoma extra virgin olive oil
• 2 tablespoons verjus or fresh lemon juice
• 1 tablespoon chipotle in adobo, finely minced
• 1 teaspoon preserved lemon peel, minced
• 12 small corn tortillas (hand-pressed masa if possible)
• A handful of fresh cilantro and opal basil leaves
• Flaky sea salt and smoked paprika to taste

Instructions

1. Simmer the soaked heirloom beans in salted water with a clove of garlic until they are tender but still offer a distinct bite, about 45 to 60 minutes. Drain and set aside to cool.
2. Prepare your grill over almond wood or medium-high heat. Brush the corn and nopal paddles with a little olive oil.
3. Grill the corn until charred in spots and the nopales until they turn olive green and have beautiful grill marks (about 4 minutes per side).
4. Dice the grilled nopales into 1/2-inch cubes and shear the sweet corn kernels off the cob.
5. In a large bowl, whisk together the Sonoma olive oil, verjus, minced chipotle, and preserved lemon.
6. Fold in the al dente beans, grilled nopales, corn, and cherry tomatoes. Let the flavors marry for 10 minutes.
7. Lightly brush the corn tortillas with oil and grill or toast them until crisp and golden.
8. Spoon the vibrant bean and cactus mixture onto each crisp tortilla.
9. Finish with a scatter of fresh herbs, a dusting of smoked paprika, and a final sprinkle of flaky sea salt.

I hope this brings a bit of that Golden State sunshine to your kitchen. Grab a glass of chilled verjus or a local pét-nat, find a sunlit spot on the porch, and enjoy every vibrant crunch. There is nothing like the snap of fresh produce to make the day feel special. Happy cooking!

Emily