These healthy spicy Black Bean Jicama Tacos with Chipotle Cream are a fun way to eat tacos - in a jicama taco shell!
Jicama Taco Shells
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 taco shells 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.
If you have never had jicama before, it tastes like a cross between an apple and a potato. It is crispy and juicy like a pear.
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Black Beans
For the black bean portion of this recipe, I was inspired by Joanne Stepaniak's book, "The Vegan Sourcebook
It was the book that inspired me to switch from being a vegetarian - which only lasted one year - to being a vegan. That was in 1999, and I have been a vegan ever since.
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.
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These healthy spicy Black Bean Jicama Tacos with Chipotle Cream are a fun way to eat tacos - in a jicama taco shell! Click To Tweet
Black Bean Jicama Tacos with Chipotle Cream
If you're looking to cut back on carbs, jicama tacos are for you!
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You May Need:
Black Bean Jicama Tacos with Chipotle Cream
Ingredients
Black Beans
- 1 cup tomato sauce
- 1 ½ teaspoons cumin
- 1 ½ teaspoons chili powder
- ½ teaspoon cayenne pepper
- 3 (15 ounce) cans black beans
- Salt and pepper
Tacos
- 1 small Jicama
- Black beans
- Chipotle Cream
- Salsa Fresca
- Cilantro optional
- Lemon juice for soaking jicama
Instructions
- Black Beans: 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.
- Tacos: 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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