Nothing like mixing Mexican beans, topical fruit papaya and Middle Eastern goat cheese served in tacos. Don't forget the lime!
Serves 4
2 cups (400 g) chopped organic papaya
1/2 cup (100 g) chopped organic red onion
3 Tbs. (45 g) chopped cilantro or parsley
1 Tbs. (15 ml) organic lime juice
12 organic corn or (gluten-free) flour tortillas
3 cups (600 g) each: black beans* and shredded organic red cabbage
(dairy-free) soft goat cheese, crumbled
optionals: chopped organic tomatoes
1. In a medium bowl, mix the papaya, onions, cilantro/parsley, and lime juice.
2. Toast the tortillas in a medium-high skillet, until hot and browned in spots, about a minute on each side.
3. Fill the tortillas, add cheese and optional tomatoes.
(dairy-free) soft goat cheese, crumbled
optionals: chopped organic tomatoes
1. In a medium bowl, mix the papaya, onions, cilantro/parsley, and lime juice.
2. Toast the tortillas in a medium-high skillet, until hot and browned in spots, about a minute on each side.
3. Fill the tortillas, add cheese and optional tomatoes.
*Try "Tex-Mex Black Beans": http://veggiefernandezs.blogspot.com/2017/09/tex-mex-black-beans.html
