Black Bean, Papaya & Goat Cheese Tacos

By Rachael Ray Every Day ,

Photography by Peter Ardito

Recipe by Jackie Newgent, RDN

4 Servings

Ingredients

  • 2 cups chopped papaya
  • 1/3 cup chopped red onion
  • 3 tbsp. chopped fresh cilantro
  • 1 tbsp. fresh lime juice
  • 12 (6-inch) corn or flour tortillas
  • 3 cups shredded red cabbage
  • 3 cups Tex-Mex Black Beans, thawed and reheated
  • 4 oz. soft goat cheese, crumbled

Preparation

1. Make Big-Batch Tex-Mex Black Beans and portion out 3 cups for this recipe.

2. In a medium bowl, mix papaya, onion, cilantro and lime juice; season. In a small skillet over medium-high, toast tortillas until hot and browned in spots, about 1 minute per side. Fill with cabbage, Tex-Mex Black Beans, papaya mixture and cheese.

Nutrition Information

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