INGREDIENTS (4 SERVINGS): 3 cup chopped nopales 1 small onion 5 garlic cloves 3 Roma tomatoes Cilantro 2-3 jalapeños 3-4 limes 20 oz chicken thighs (5 oz each) 1 cup frijoles peruanos Seasonings - salt, pepper, paprika, garlic powder, Cajun seasoning Avocado oil spray Avocado DIRECTIONS: 1. Add the nopales, 1/4 white onion, 2 garlic cloves, tomatillo peels, and 1 tbsp salt to a pan. 2. Cook for 10-13 minutes, stirring often. The nopales will release “baba” (slime) as they cook. Turn off the heat when they have changed to a dark green color. 3. Remove the onion, garlic, and peels. Rinse the nopales under cold water until there is no “baba.” Put to the side. 4. Chop tomatoes, 1/2 of the onion, jalapeños, and cilantro. 5. In a bowl, add the tomatoes, chopped onion, cilantro, jalapeño, and nopales in a bowl. 6. Add juice of 1-2 limes and salt to taste. Combine well and store in the fridge for a minimum for 30 minutes. 7. Season chicken thighs to taste and lightly coat with avocado oil spray. 8. Cook chicken thighs using your preferred method. Air fry at 375° F for 8 minutes, flip, and cook for an additional 7-8 minutes depending on the size. 9. Remove any rocks from the beans and rinse under lukewarm water. 10. In your olla, warm water. Add in 2 garlic cloves, 1/4 of the onion, and beans. Once the water reaches a rolling boil, lower the temperature to a simmer. 11. Check periodically and stir. Add warm water as needed. 12. After an hour check the beans and add salt. If they aren’t ready cook for another 30 minutes. 13. Beans should be soft enough to bite but firm enough to hold their shape. 14. One serving is chicken thighs, 1 cup ensalada de nopal, 2/3 cup frijoles, 40 grams avocado, and chicken thigh. #weightlossdiary #mealprepweightloss #highproteinlowcarb #comidafitness #caloriedeficit #healthymexicanfood #healthymexicanrecipe