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.
Tacos
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.
Notes
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. It is easier to slice once you peel away the tough skin.The black bean mixture will last up to 5 days. The jicama taco shells will last about 4-5 days, but I recommend slicing them as you need them.