These healthy spicy Black Bean Jicama Tacos with Chipotle Cream are a fun way to eat tacos – in a jicama taco shell!
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I was watching the Food Network the other day and saw a restaurant that uses sliced jicama instead of corn tortillas in their tacos. Being someone that loves healthy substitutions, like Mashed Cauliflower, and Salt and Vinegar Squash Chips, I thought I would give jicama a try. I am so glad that I did! The jicama is not heavy like corn tortillas and it adds a light, refreshing flavor to these Black Bean Jicama Tacos with Chipotle Cream.
For the black bean portion of this recipe, I was inspired by Joanne Stepaniak’s book, “The Vegan Sourcebook,” which I highly recommend for anyone who is thinking about going vegan, a newbie who wants to know where to get vitamins and minerals, or anyone who wants to know how to make substitutions or get recipe inspiration. In the book she has a pinto bean recipe for bean burritos where she mixes them with tomato sauce. I used this as a starting place for my inspiration. It may seem like a large amount of beans, but once you start making the tacos, they will be gone in no time!
I made my own basic tomato sauce, which of course is not necessary. I just happen to have a huge amount of tomatoes that needed attending to. If you do decide to make your own tomato sauce, it adds a freshness that you do not get from a canned sauce.
I made a Salsa Fresca to top the beans, which adds a fresh, spicy kick, and a Chipotle Cream Sauce, which unifies the dish together, and brings a smokiness to the dish.
Black Bean Jicama Tacos with Chipotle Cream
- black beans (recipe follows)
- chipotle cream (recipe follows)
- salsa fresca
- cilantro (optional)
- lemon juice for soaking jicama
- Slice jicama on a mandoline at the 1/16 setting, or carefully slice paper thin with a sharp knife. A wide jicama works well, but if it is too wide, it may not fit on the mandoline, and you may have to cut off the sides to make it fit.
- Spritz some lemon juice on sliced jicama to prevent browning.
- Layer on black beans (hot or cold), salsa fresca, chipotle cream, and cilantro.
- 1 cup tomato sauce – homemade or canned
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 3 (15 oz.) cans black beans
- salt and pepper
- Place tomato sauce and spices in a saucepan.
- Add black beans, and bring to a boil, then reduce to a simmer and cook for about 5 minutes.
- At this point, you can either mash the beans with a fork or potato masher. The other thing you can do is put all ingredients in a food processor, and pulse, leaving the consistency a little chunky, or process until smooth like refried beans. I have tried both methods and prefer the latter because it is less work.
Chipotle Cream Sauce
- 3/4 cup raw cashews
- 2 chipotle in adobo sauce
- 2 tablespoons vegan sour cream
- 1/2 cup water + more for soaking the cashews
- 1 tablespoon lemon juice
- 1/2 teaspoon sriracha
- salt and pepper
- Soak cashews in water for a least 1 hour, so that cashews soften. Discard water.
- Mix all ingredients in a food processor, and mix until smooth.