These spicy 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 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.
Jicama taco shells are a great low carb option. They are perfect for a vegan keto diet.
It may seem like a large amount of beans, but once you start making the tacos, they will be gone in no time!
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🧾 Ingredients
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Tomato sauce: Adds a sweet tomato flavor to the black beans.
- Cumin, chili powder, cayenne pepper: Adds 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.
- Salt and pepper: Enhances flavors and adds flavor.
- Jicama: Adds a crunchy texture. You could also use soft corn tortillas or hard taco shells.
- 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 or store-bought salsa.
- 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.
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🔪 Instructions
- Black Beans: In a saucepan add tomato sauce, spices, and black beans. Bring to a boil, then reduce heat and simmer about 5 minutes.
- Mash bean mixture with a potato masher or fork, or put into a food processor and pulse to desired consistency.
- Tacos: Peel the jicama. Slice jicama 1/16" on a mandoline slicer.
- Squirt some lemon juice on the jicama to prevent browning.
- Layer black bean mixture on the jicama tortillas. Top with salsa, cilantro, and chipotle cream.
🥡 Storage
The black bean mixture will last up to 5 days. The jicama taco shells will last a couple of days, but I recommend slicing them as you need them.
📖 Variations / Additions
- Guacamole
- Sliced avocado
- Vegan sour cream
- Pickled peppers and onions
- Hot sauce
- Refried beans
- Vegan cheddar
👩🏻🍳 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.
🌮 Other Tacos
If you're looking to cut back on carbs, jicama tacos are for you!
*Don't forget to come back and leave your feedback and star rating.
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🧂 You May Need
📋 Recipe
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
- Peel 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.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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