16 ounces Nopalito black beans
3 heads little gems, outer leaves removed and cut into quarters lengthwise (leave the ends so they stay intact)
2 to 3 limes
½ pound ground beef
1 pinch chili powder
1 pinch ground cumin
1 pinch chile flakes
Queso fresco, for garnish
1 handful cilantro, roughly chopped
1 bunch green onions
1 package small corn tortillas
Heat the beans over medium heat in a small pan until they’re just warmed through. Season to taste with salt.
Heat a drizzle of olive oil over high heat in a cast iron pan. When the oil is hot, add the little gems to the pan in one layer using tongs. Cook until each quarter has a nice char on it, about 2 minutes. Remove from the pan and finish with a squeeze of lime. Set aside.
Add a bit more olive oil to the same pan. When the oil is hot, add the ground beef and break it into smaller chunks with the back of a wooden spoon. Turn the heat down to medium and stir in the spices. Continue to cook until the beef is cooked through and browned, about 6 to 7 minutes. Season with salt and pepper.
Warm tortillas directly over the flame of your stove or in a dry cast iron pan.
To eat, tuck the little gem into a tortilla and spoon beans and beef over it. Garnish with cilantro and queso fresco and dig in!