After going to Mission Taco in St. Louis, there’s really not much that doesn’t taste pretty good on a corn tortilla. My interest was piqued when I saw the Inspiralized Meatless Monday post on Jicama. Who knew Jicama slaw could be a major player in a taco? I borrowed elements of her recipe to make Tuesday’s dinner.
I’m not going to kid you, peeling the Jicama isn’t easy. Spiralizing is was a breeze. If you’ve not had Jicama before, it’s worth giving it a try. It’s somewhat radish in texture and has a mild sweet taste to it.
We had a Costco rotisserie chicken in the fridge making the Meatless Monday challenge a bust. That isn’t to say we didn’t like the Jicama slaw nor the beans. The beans were delish. I added spices to them and cooked them longer and took a potato masher to them.
I liked the idea of using really fresh ingredients. Making your own black beans, the Jicama slaw, fresh cut jalapenos (hubs fav), and the new tortillas make these really tasty.
To assemble, heat the tortilla in a small pan sprayed with Pam Cooking Spray. Heat it on both sides till it gets a little brown. Remove and layer with beans, Jicama and chicken or what ever you’d like. So tasty and fresh.
1 medium Jicama, peeled, and spiralized on medium blade
- Juice of one large lime
- 1 T red wine vinegar
- 2 t extra light olive oil
- 1/4 t chili powder
- 1/4 t paprika
- salt and pepper to taste
Place spiralized Jicama, in a medium bowl. Cut it up a bit.
In a small bowl mix the dressing with a whisk. Pour over Jicama and let it set for 15 minutes or so.
- 1 15 oz can of black beans, drained and rinsed
- 1 cup of low sodium chicken broth
- 1/2 t cumin
- 1 t Italian spices
- 1 clove garlic, minced
- 1 T extra light olive oil
- Salt and pepper to taste
- Dash of Tabasco is optional
In a medium pan, combine all the ingredients. Allow them to boil for about 5 minutes till the juice reduce. Using a potato masher, begin to mash the beans. Leave a few still intact.