Three Sisters’ Succotash with Nopales

In the States, cooks in the Northeast and South claim succotash as their own, with corn and beans being the two constants. In my version of modern Mexican succotash, the three sisters—corn beans, and squash—are the stars, with nopales, tender paddles of the prickly pear (nopal) cactus, playing an important supporting role. In Mexico, the cactus is both an important food source—the fruits can be eaten raw or made into juice or preserves, and the paddles turn up in everything from salads to t