Black Bean Tacos with Spiralized Jicama and Avocado Mash
Try this Black Bean Tacos with Spiralized Jicama and Avocado Mash recipe.
Try this Black Bean Tacos with Spiralized Jicama and Avocado Mash recipe.
- salt and pepper
- 2 teaspoons extra virgin olive oil
- 1/4 teaspoon paprika
- 1 tablespoon red wine vinegar
- 2 tablespoons chopped cilantro
- 1/4 teaspoon chili powder
- 1 cup vegetable broth
- 1/4 cup freshly squeezed lime juice
- for the rest:
- for the avocado mash:
- for jicama salad:
- 1 small jalapeno minced
- 12 corn tortillas (or bibb lettuce if making lettuce wraps)
- 1 medium jicama peeled, blade c, noodles trimmed
- 2 avocado peeled, pitted
- 2 15-oz can black beans drained and rinsed
- Carbohydrate 63.1130665761327 g
- Cholesterol 0 mg
- Fat 7.20461729093948 g
- Fiber 20.1881246324793 g
- Protein 7.73559041666592 g
- Saturated Fat 1.01335968739961 g
- Serving Size 1 1 Serving (699g)
- Sodium 67.546701378154 mg
- Sugar 42.9249419436535 g
- Trans Fat 1.35011481248024 g
- Calories 245 calories
Step-by-step
- Place the black beans and broth in a medium pot over high heat and bring to a boil. Once boiling, cook for 5 minutes or until liquid reduces by about 1/2. Using a fork or a potato masher, roughly mash the beans. Cook for another 2-3 minutes or until liquid reduces.
- While the beans cook, prepare the jicama salsa and avocado mash. Place all of the ingredients for the jicama salsa into a large mixing bowl and toss thoroughly to combine. Set aside. In a medium mixing bowl, place in all of the ingredients for the avocado mash and mash until the mixture is smooth with some chunks.
- When the beans are ready, build your tacos! Set out one taco and add a spoonful of beans. Top with jicama salsa and then avocado mash. Repeat to build 12 tacos.
Undercooking the bean reduction leaves tacos watery and structural integrity fails immediately. Simmering the black beans in vegetable broth over high heat for five minutes evaporates excess moisture before mashing, concentrating the starch so the filling holds its shape inside the tortilla. Crushing the legumes directly in the pot with a fork creates a textured base that grips the seasonings rather than sliding out upon the first bite.
Maintaining contrast between hot fillings and cool toppings prevents textural monotony. Spiralized jicama dressed in red wine vinegar and lime juice provides crunch, but the strands must be trimmed short to distribute evenly across a twelve-inch serving layout. Hass avocados yield a smooth green mash that acts as a fat source, balancing the acidity of the citrus and the heat from the minced jalapeno.
Corn tortillas require warming in a dry skillet until pliable; cold tortillas crack under the weight of the bean mixture. Bibb lettuce leaves offer a lower-carbohydrate alternative when substituted at a one-to-one ratio for corn or flour wrappers.
