Black Bean Jicama Tacos with Chipotle Cream
These healthy spicy Black Bean Jicama Tacos with Chipotle Cream are a fun way to eat tacos - in a jicama taco shell!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
- 1 cup tomato sauce
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 3 (15 ounce) cans black beans
- Salt and pepper
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.
Calories: 236kcal | Carbohydrates: 43g | Protein: 14g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 166mg | Potassium: 735mg | Fiber: 16g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 11.4mg | Calcium: 53mg | Iron: 4mg