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.

Ingredients

• 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

Directions

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.