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Nopal “Bread” Muffins
Fernanda Chacón

Vida Sana 7-Day Body Reboot

Fernanda Chacón
Nutritionist and founder of "Cook & Move for Success"

Serves: 4 | Calories: 405


  • 4 nopales, with thorns removed
  • 1 tbsp. olive oil
  • 8 eggs
  • 1 cup black beans
  • 4 tbsp. green mango sauce
  • 4 tbsp. cotija cheese
  • ½ avocado, sliced
  • Salt, pepper, oregano and cilantro to taste

    Pico de gallo:

  • 1 ½ tomato, chopped in squares
  • 1 cup onion, chopped in squares
  • ½ cup cilantro, finely chopped
  • ¼ tsp. salt
  • Pepper to taste
  • Juice from 1 large lemon


  • Cilantro




  1. Preheat the Vida Sana 14” Skillet on medium heat.
  2. Once it passes the water test, add the 4 nopales.
  3. Cover with the lid and turn the valve to the Steam-Seal position.
  4. Cook the nopales for 1 minute, carefully open the lid, turn the nopales over and cover again.
  5. Cook for another minute. Remove the nopales, place them on plates.


  1. Clean and preheat the Skillet on medium heat.
  2. Once it passes the water test, grease a napkin with a little olive oil and carefully smear the oil over the surface of Skillet.
  3. Crack four eggs, placing two of the eggs on each side of the Skillet, making sure the two rations don’t touch or they will stick.
  4. Season each set of eggs with salt and pepper to taste.
  5. Place the lid on the Skillet and turn the valve to the Steam-Seal position.
  6. Cook on medium heat for 2 minutes and remove from Skillet.
  7. Repeat the process with the remaining eggs.
  8. While the eggs are cooking, shred the beans with a fork and season with salt, pepper and oregano and heat in a small skillet or microwave.

Pico de gallo:

  1. Add all Pico de Gallo ingredients in a bowl and stir well.
  2. Keep the Pico de Gallo in the fridge until serving.

To Serve:

  • On each nopal, place: ¼ cup of black beans, 2 eggs, ¼cup pico de gallo, 1 tbsp. green mango sauce, 1 tbsp. cotija cheese, 2 slices of avocado, cilantro to garnish.
Nopal “Bread” Muffins

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