1 small ripe papaya, peeled, halved, seeded, and chopped (about 1 cup)
1 small red bell pepper, stemmed, cored, and diced (about 1⁄2 cup)
1⁄4 cup finely chopped fresh cilantro leaves
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 1⁄2 cups drained and rinsed canned black or pinto beans or drained and rinsed cooked black or pinto beans
1 medium yellow squash (about 4 ounces), chopped
1 cup corn kernels cut from the ear or frozen kernels, thawed
2 medium carrots, peeled and shredded through the large holes of a box grater 1 teaspoon ground cumin
Up to 1⁄2 teaspoon ground dried cayenne
1⁄4 teaspoon salt
6 Nixtamal Corn Tortillas
Stir the papaya, bell pepper, cilantro, 1 tablespoon of the olive oil, and the lime juice in a small bowl. The salsa can be made in advance; cover and set aside at room temperature for up to 4 hours.
Warm 1 tablespoon of the oil in a large skillet set over medium-high heat.
Add the beans, squash, corn, carrots, cumin, cayenne, and salt.
Cook, stirring often, until the squash is tender, about 5 minutes.
Stir in the papaya salsa and set aside off the heat.
Set the oven rack 4 to 6 inches from the broiler element; heat the broiler for a few minutes.
Lay the tortillas on a large, lipped baking sheet; brush them with the remaining 1 tablespoon of oil. Broil until warmed and lightly toasted, about 30 seconds.
Transfer the tortillas to 6 serving plates.
Top each with a sixth of the bean mixture (a rounded 3⁄4 cup) to serve.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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