Nopales, Potatoes, Rice, Beans, Tortillas, Salsas and Jamaica

Cook Time: 4–6 hours (mostly hands-off)
Ayurvedic Benefits: Grounding for Vata, balancing for Pitta, stimulating for Kapha
Cost: Approximately $12–$18 total (Ithaca, NY)

Meal Components

• Slow-cooked pinto beans

• Mexican rice

• Roasted nopales with red peppers

• Pan-fried purple potatoes with chilies and garlic

• Homemade corn tortillas (link to your tortilla recipe)

• Red and green salsas

• Jamaica (hibiscus drink)

This is a complete, nourishing meal meant to be served family-style.

Ingredients

Pinto Beans

• 2 cups dried pinto beans

• 1 white or yellow onion, halved

• Salt, to taste

• Water to cover

Mexican Rice

• 1½ cups long-grain white rice

• 1 tablespoon coconut oil

• Salt, to taste

• Water (per rice instructions)

Roasted Nopales

• 2 cups cleaned nopales (cactus paddles), sliced

• 1 red bell pepper, sliced

• 1–2 teaspoons olive oil or coconut oil

• Salt, to taste

• Fresh cilantro, chopped (garnish)

Purple Potatoes

• 1½ lbs purple potatoes, cubed

• 1 small onion, sliced

• 2 cloves garlic, minced

• 1–2 red chilies, sliced

• Olive oil or coconut oil

• Salt, to taste

Jamaica (Hibiscus Drink)

• 1 cup dried hibiscus flowers (jamaica)

• 6 cups water

• Sweetener to taste (monk fruit or honey)

Green Salsa

• 6 tomatillos

• 1 jalapeño or serrano chili

• ¼ white onion

• Salt, to taste

• Fresh cilantro

Red Salsa (Simple)

• 3–4 ripe tomatoes

• 1 dried or fresh red chili

• ¼ onion

• Salt, to taste

Instructions

1. Cook the Pinto Beans

1. Rinse beans and place in a crock pot.

2. Add onion, salt, and enough water to cover by 2 inches.

3. Cook on low for 4–6 hours until soft and creamy.

4. Garnish with fresh cilantro before serving.

2. Make the Mexican Rice

1. Heat coconut oil in a pot over medium heat.

2. Add rice and toast lightly until fragrant.

3. Add water and salt.

4. Cover and cook according to rice package instructions.

5. Fluff and garnish with cilantro.

3. Roast and Sauté the Nopales

1. Heat oil in a pan over medium heat.

2. Add nopales and cook until moisture evaporates and edges begin to brown.

3. Add sliced red peppers and salt.

4. Cook until tender and lightly caramelized.

5. Garnish with cilantro.

4. Pan-Fry the Purple Potatoes

1. Heat oil in a pan over medium heat.

2. Add potatoes and cook until golden and tender.

3. Add onion, garlic, and red chilies.

4. Cook another 5–7 minutes until fragrant and well combined.

5. Make the Jamaica

1. Bring water and dried hibiscus to a boil.

2. Lower heat and simmer 20–30 minutes.

3. Strain flowers.

4. Sweeten with monk fruit or honey to taste.

5. Chill or serve warm.

6. Make the Salsas

Green Salsa

1. Boil tomatillos, chili, and onion until soft.

2. Blend with salt and cilantro until smooth.

Red Salsa

1. Boil or roast tomatoes and chili.

2. Blend with onion and salt until smooth.

7. Serve

• Serve all dishes family-style.

• Include homemade corn tortillas (link to your tortilla recipe).

• Offer both red and green salsa at the table.

Portion Accuracy

This meal comfortably feeds 4–6 people, with leftovers likely depending on portion size and tortilla use.

Cost Breakdown (Ithaca, NY Prices)
Pinto beans & rice $3–$4
Nopales & vegetables $4–$6
Potatoes $3
Jamaica $2–$3
Salsa ingredients $2–$3

Total: $12–$18
Cost per serving: $2.50–$4.50

Ayurvedic Dosha Notes

This meal is warm, grounding, and nourishing, especially when served fresh.

Vata

• Beans, rice, potatoes, and tortillas are grounding

• Warm, cooked foods balance dryness
  No modifications needed.

Pitta

• Generally balanced

• Chili heat should be kept moderate
  Pitta modifications:

• Use fewer chilies

• Add extra cilantro and lime if desired

Kapha

• Beans, rice, and tortillas can feel heavy
  Kapha modifications:

• Reduce rice and tortilla portions

• Emphasize nopales, salsa, and jamaica

• Add more chili heat to stimulate digestion