Black Bean Tacos with Spiralized Jicama and Avocado Mash

gluten freeveganvegetarian
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.

Screen Shot 2016-03-18 at 4.29.59 PM

Black Bean Tacos with Spiralized Jicama and Avocado Mash

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 12


  • For jicama salad:
  • 1 medium jicama peeled, Blade C, noodles trimmed
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon chili powder
  • 1/4 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


  • 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.

Black Bean Tacos with Spiralized Jicama and Avocado Mash

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


This looks so freaking fabulous!!
Barbara L Richmond says:
These would be irresistible as Venezuelan arepas. I'm making them this afternoon and adding cheese, because I'm not vegan right 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.
Jen says:
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!
Anything Mexican inspired is right up my alley! I'm all about black beans and guac. :)
Christine says:
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. :-)
MJ says:
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.
Bonnie says:
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.
Jacalyn says:
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!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe