Boil potatoes in cold, salted water until easily pierced with a paring knife.

Heat butter and coconut oil in a large saute pan over medium-low heat. Add peppers, onions, and nopalitos with a small pinch of salt.

When peppers and onions begin to soften, add garlic and cook until garlic is fragrant, about 30 seconds.

Add potatoes, black beans, and tomatoes. Toss. Season. Cook 1 minute. Add cilantro. Toss. Serve.

Variations; Jalapeños, paprika, shallots, habanero, celery, bacon, corn, zucchini, squash, scallions, chives, cayenne, crushed pepper flakes, parsely, sofrito, vinegar, avocado, cotija, lime, lemon, horseradish, salsa, guacamole, tomatillos, beer, thyme, salsa verde or other salsa, pork, chicken, beef, chickpeas, serrano, rosemary, thyme, chili powder, ground jalapeño powder,