Black Bean Tacos with Spiralized Jicama and Avocado Mash

Black Bean Tacos with Spiralized Jicama and Avocado Mash

I’m all about Instagram’s Boomerang application right now. I wish I could make all of my posts with Boomerang (like this one), but I’m sure that would get obnoxious real quickly.

Speaking of obnoxious, did you see my Instagram cover reveal? I posted every 30 minutes for about 4.5 hours and slowly released the cover of my new cookbook.

I saw some rapper drop an album cover that way and I thought it was cool, but I’m pretty sure about 200 of you stopped following Inspiralized because of it. Whoops.

Black Bean Tacos with Spiralized Jicama and Avocado Mash

Anyway, I’m excited not only about Instagram’s Boomerang feature, but ALSO about this dang good taco recipe. It’s simple, it’s easy, and it incorporates two of my favorite things: avocadoes and spiralizing.

The jicama is tangy, slightly spicy, and offers the perfect amount of moisture to make these tacos THE best.

And how doesn’t love some guacamole-style avocado mash? Every bite is that much more delicious.

Black Bean Tacos with Spiralized Jicama and Avocado Mash

If you don’t do tortillas, you’re crazy. Juuuussstt kidding. If you don’t do tortillas, make these lettuce wraps instead!

In case you don’t know how to build a taco, here’s a fun collage for you:

Black Bean Tacos with Spiralized Jicama and Avocado Mash

That’s it! Hope you’re enjoying your weekend. Lu’s mother is in town and we celebrated our niece’s one year birthday yesterday. She’s the absolute most precious little person in the world (don’t believe me?)

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 7 points (per taco)

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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4.5 from 4 reviews
Black Bean Tacos with Spiralized Jicama and Avocado Mash
Prep time
Cook time
Total time
Serves: 12 tacos
  • For jicama salad:
  • 1 medium jicama, peeled, Blade C, noodles trimmed
  • ¼ cup freshly squeezed lime juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons extra virgin olive oil
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • salt and pepper
  • For the avocado mash:
  • 1 small jalapeno, minced
  • 2 tablespoons chopped cilantro
  • 2 avocado, peeled, pitted
  • For the rest:
  • 2 15-oz can black beans, drained and rinsed
  • 1 cup vegetable broth
  • 12 corn tortillas (or bibb lettuce, if making lettuce wraps)
  1. 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 ½. Using a fork or a potato masher, roughly mash the beans. Cook for another 2-3 minutes or until liquid reduces.
  2. 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.
  3. 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.


Black Bean Tacos with Spiralized Jicama and Avocado Mash

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  1. This looks so freaking fabulous!!

  2. Barbara L Richmond :

    These would be irresistible as Venezuelan arepas. I’m making them this afternoon and adding cheese, because I’m not vegan right now….you could add your delicious cashew cheese – or not. Be sure and use P.A.N. corn flour and not just cornmeal or masa harina if you make these.

  3. I like how you released the cover on Instagram!! Good riddance to those 200 people! I have been waiting for this recipe to post after I saw you make it on Snapchat!! It looks so yummy!

  4. Anything Mexican inspired is right up my alley! I’m all about black beans and guac. :)

  5. Made these last night and my 2 kiddos ages 11 and 8 loved them!! My son said it is now one of his top 3 dinner choices. I am still using my paderno spiralizer and love it but am so curious about yours. If only I could justify 2. :-)

  6. Loved this, I had to sub the jicama with a can of bamboo shoots as I’m in the uk so no spiralling for this meal but it was so tasty and quick, many thanks I’ll be making this regularly.

  7. Since there are only two of us, I made half the recipe (using half the jicama). The jicama slaw was so good, I used the other half of the jicama for slaw/hamburger topping. Definitely, will be returning to this recipe.

  8. These were AMAZING! I added some sliced mango and a little Cholula hot sauce to each taco which completely sealed the deal. I can’t wait to make them again!


  1. […] 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 […]

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