1 small ripe papaya, peeled, halved, seeded, and chopped
1 small red pepper, stemmed, cored, and diced (about 1/2 cup)
1/4 cup finely chopped fresh cilantro leaves
2 TB fresh lime juice (1 lime)
1-1/2 cups black or pinto beans (canned or cooked, rinsed)
1 medium yellow squash, chopped
1 cup corn kernels
2 medium carrots, peeled and shredded through large holes of a box grater
1 to cumin
1/2 tp cayenne
1/4 tp salt
6 or more corn tortillas
1. Stir papaya, bell pepper, cilantro, and lime in a bowl. The salsa can be made in advance, cover, and set aside at room temperature for up to 4 hours.
2. Cook rest of the ingredients (not tortillas) until squash is tender, about 5 minutes. Add salsa and remove from heat.
3. Heat tortillas under broiler unit about 30 seconds.
Serves 6
