This recipe calls for the use of nixtamal corn tortillas, a staple in Mexican cooking. The masa is made by cooking and soaking dried corn kernels with calcium hydroxide or another alkali, which significantly increases its nutritional benefits. The tortillas can be made at home from scratch or purchased ready-made. Look for products made with nixtamalized corn masa.

YIELD: 6 SERVINGS

1 small ripe papaya, peeled, halved, seeded and chopped (about 1 cup)

1 small red bell pepper, stemmed, cored and diced (about ½ cup)

¼ cup fresh cilantro leaves, finely chopped

3 Tbsp extra-virgin olive oil

2 Tbsp fresh lime juice

1½ cups canned black or pinto beans, drained and rinsed

1 medium yellow squash, chopped (about 4 oz)

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 tsp ground cumin

½ tsp ground dried cayenne (or less, to taste)

¼ tsp salt

6 nixtamal corn tortillas

Stir the papaya, bell pepper, cilantro, lime juice and 1 tablespoon of olive oil in a small bowl. Cover this salsa 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 and brush them with the remaining 1 tablespoon of oil. Broil until warmed and lightly toasted, about 30 seconds. Transfer the tortillas to serving plates and top each with a sixth of the bean mixture to serve.  

Recipe courtesy of Dan Buettner.

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