~I tend to buy the cactus pads (nopales) already prepared for cooking, If yours are not already peeled then you will need to peel the thorns with a potato grader until all thorns are removed. Leave the skin intact and cut into thin strips!
~Heat your Avacado oil in a non-stick skillet over medium heat. Add your Nopales and garlic and saute until the cactus is tender usually between 5-8 minutes.
~once the cactus pads are tender you are going to add your black beans, green onions, fresh cilantro, lime juice, agave nectar, cumin, chipotle powder, and the optional ingredients if you wish for your salad to be a little sweeter.
~arrange the lettuce on your plates, and top with a scoop of cactus mixture. Next you will add some diced tomatoes, queso fresco, and a dallop of sour cream on top!
~Enjoy!!! Paired well with Chipotle dry rubbed pork tenderloin!!