These spicy Vegan Black Bean Jicama Tacos with Chipotle Cream are a fun and healthy way to eat tacos. Jicama taco shells add a crunchy texture.
I was watching the Food Network the other day and saw a Mexican food truck that uses sliced jicama instead of traditional tortilla shells in their tacos.
I am so glad that I did! The raw jicama is not heavy like corn tortillas or flour tortillas and it adds a light, refreshing flavor, and crispy texture to these Vegan Black Bean Jicama Tacos.
It may seem like a large amount of beans, but once you start making the tacos, they will be gone in no time! The mashed black beans are flavorful and slightly spicy.
Customize the tacos to your liking by including your favorite taco fillings.
❤️ Why You'll Love Them
- Made with whole foods, they are a healthy meal.
- Jicama shells are crunchy and low carb.
- The black bean filling is spicy and flavorful.
- Homemade salsa and chipotle cashew cream make these tacos extra flavorful.
- Tomato sauce: Adds a sweet tomato flavor to the black beans. You could also use salsa or enchilada sauce.
- Cumin, chili powder, cayenne pepper: Add taco flavors. You could also use chipotle pepper, taco seasoning, or your favorite spices.
- Black beans: I love black beans, but you could also use pinto beans or your favorite beans. You could also use refried beans with spices.
- Salt and pepper: Enhances flavors and adds flavor.
- Jicama (also known as a Mexican turnip): Adds a crunchy texture. You can find jicama in most grocery stores when they are in season, which is fall through spring. You could also use soft corn tortillas, hard taco shells, or lettuce wraps.
- Chipotle cream: Adds a smoky spicy flavor. You could use vegan sour cream or guacamole instead.
- Salsa frecsa: I used homemade fresh salsa. You could also use homemade restaurant style salsa, spicy homemade mango salsa, or store-bought salsa. My Pico de Gallo recipe is milder than the salsa fresca.
- Cilantro: I know for some people cilantro tastes like soap. If this is you, you can leave it off. You could also use chopped green onions.
- Lemon: For soaking the jicama. This prevents browning. You could also use lime juice.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
Sign Up For My Newsletter
Get a FREE Vegan Mexican Recipes eBook as a welcome gift!
Unsubscribe at any time.
To peel a jicama, a sharp knife works best. I have found a vegetable peeler to be more difficult.
Slice off the tough outer skin that covers the jicama until you get to the white flesh. It is easier to slice once you peel away the tough skin.
Step 1: In a saucepan add tomato sauce, spices, and black beans. Bring to a boil on medium heat, then reduce heat and simmer for about 5 minutes.
I have made the beans both ways, but I prefer to pulse them in the food processor because it is a lot faster.
Step 3: Peel the jicama with a sharp knife.
Step 4: Slice jicama 1/16" on a mandoline slicer. On my mandoline slicer, it was the second thinnest setting.
Step 5: Squirt some lemon juice on the thin slices of jicama to prevent browning.
Step 6: Layer black bean mixture on the jicama tortilla shells. Top with salsa, cilantro, and chipotle cream or your favorite toppings.
The black bean mixture will last up to 5 days. This fresh jicama tortillas recipe will last about 4-5 days, but I recommend slicing them as you need them.
👩🏻🍳 Recipe FAQs
Jicama tastes like a cross between an apple and a potato. It is crispy and juicy like a pear. They add a crunchy element to the tacos.
Yes, jicama taco shells are keto-friendly in moderation. The black bean filling in this recipe is not keto-friendly.
🌮 Other Vegan Taco Recipes
If you tried this Vegan Black bean Jicama Tacos Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on Jan. 22, 2015. I added new photos and text when I republished it.
Vegan Black Bean Jicama Tacos
- Place tomato sauce and spices in a saucepan.
- Add black beans, and bring to a boil on medium heat, then reduce to a simmer and cook for about 5 minutes.
- You can either mash the beans with a fork or potato masher as the beans are cooking. You can also 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.
- Peel jicama with a sharp knife. 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.