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Papaya Black Beans and Rice

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Recipe by The Agatston Urban Nutrition Initiative (AUNI)

The sweetness of papaya balances the spice of cayenne pepper in this unique recipe. Wrap any leftovers in a tortilla for a quick lunch the next day.

Total prep/cooking time: 30 minutes

Makes 6 servings

Nutrition Information per serving: Calories: 410, Vitamin A: 30%, Fat: 4.5g, Vitamin C: 170%, Sodium: 440mg, Calcium: 10%, Carbohyrdates: 78g, Iron: 25%, Fiber: 14g, Protein: 13g.


  • 2 teaspoon olive oil
  • 1 cup chopped red onion
  • ½ cup orange juice
  • ¼ cup lemon juice
  • 2 tablespoon chopped fresh cilantro
  • ½ teaspoon cayenne pepper
  • 1 cup finely chopped red bell pepper
  • 1 cup finely chopped green bell pepper
  • 1 medium papaya, peeled, seeded, and diced
  • 2 cloves of garlic, minced
  • 2 15-ounce cans no salt added black beans, rinsed and drained
  • 6 cups brown rice, cooked


    1. Heat oil in a large skillet over medium heat. Add all ingredients except beans and rice.
    2. Cook for 5 minutes, stirring occasionally until bell peppers are crisp-tender.
    3. Stir in beans. Cook about 5 minutes more or until heated through.
    4. Spoon into bowls over 1 cup of brown rice.

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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