Ingredients

The following ingredients have 4 Servings
  • 1  cup tomato sauce 
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons chili powder
  • 1/2  teaspoon cayenne pepper
  • 3  (15 ounce) cans black beans
  • Salt and pepper
  • 1 small Jicama
  • Black beans
  • Chipotle Cream
  • Salsa Fresca
  • Cilantro (optional)
  • Lemon juice for soaking jicama

Instruction

  • Black Beans: Place tomato sauce and spices in a saucepan.
  • Add black beans, and bring to a boil, then reduce to a simmer and cook for about 5 minutes.
  • At this point, you can either mash the beans with a fork or potato masher. The other thing you can do is put all ingredients in a food processor, and pulse, leaving the consistency a little chunky, or process until smooth like refried beans. I have tried both methods and prefer the latter because it is less work.
  • Tacos: Slice jicama on a mandoline at the 1/16 setting, or carefully slice paper thin with a sharp knife. A wide jicama works well, but if it is too wide, it may not fit on the mandoline, and you may have to cut off the sides to make it fit.
  • Spritz some lemon juice on sliced jicama to prevent browning.
  • Layer on black beans (hot or cold), salsa fresca, chipotle cream, and cilantro.