Black Bean Tacos with Spiralized Jicama and Avocado Mash
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes 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.