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.
What Does Jicama Taste Like?
Jicama 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
." I highly recommend it 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.
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.
Other Tacos
- Refried Bean Tacos
- Cornmeal Baked Avocado Tacos
- Soy Chorizo and Tofu Breakfast Tacos
- Teriyaki Tofu Tacos
How To Make This Recipe
- 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: Slice jicama 1/16" on a mandoline.
- Squirt some lemon juice on jicama to prevent browning.
- Layer black bean mixture on jicama taco shells. Top with salsa, cilantro, and chipotle cream.
How Long Do They Last?
The black bean mixture will last up to 5 days. The jicama taco shells will last a couple of days, but I would 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
Recipe
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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