Jicama Tacos with Vegan Charro Beans and Guacamole

Melissa Veytia
Healthy jicama tortilla tacos accompanied by charro-style black beans with vegan chorizo served with a spicy habanero guacamole, deliciously tangy combined with mango and served with alfalfa sprouts. So tasty.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
29
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 1 jicama, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1/2 onions, chopped into cubes
  • 1/2 chorizos, soy, crumbled
  • 1 cup black beans, whole and cooked
  • 1 pinch salt
  • 2 avocados, skinless and boneless
  • 1/4 cups lime juice
  • 1/4 red onions, cut into small cubes
  • 2 Habanero chiles, roasted, finely chopped
  • 1 mango, cut into small cubes
  • 1 pinch salt
  • 1/4 cups alfalfa sprouts
Preparation
15 mins
10 mins
Low
  • On a cutting board, slice the jicama into thin sheets to form the tortilla. Set aside.
  • Heat a small pot over medium heat with olive oil, add the garlic, white onion, soy chorizo, black beans, and season to your liking. Set aside.
  • In a bowl, add the avocado and mash with a fork, add lime juice, red onion, habanero pepper, mango, and season to your liking.
  • Serve the jicama, add the beans with the guacamole, and top with alfalfa sprouts.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by