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Black Bean Jicama Tacos with Chipotle Cream

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!
Course Main Course
Cuisine vegan, gluten free
Keyword black bean tacos, jicama tacos, vegan tacos
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8
Calories 236kcal


Black Beans

  • cup tomato sauce 
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons chili powder
  • ½  teaspoon cayenne pepper
  • (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