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Melissa Veytia
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Recipe

Tacos de Jícama with Beans Charros Veganos and Guacamole

15 mins
10 mins
Low
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Healthy jicama tortilla taquitos accompanied by charro-style black beans with vegan sausage served with a picosito habanero guacamole, deliciously acidity combined with mango and served with alfalfa germ. Very delicious
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Ingredients

6 portions
  • 1 jicama, peeled
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1/2 onions, chopped into cubes
  • 1/2 sausages, soybean, crumbled
  • 1 cup black bean, whole and cooked
  • 1 pinch salt
  • 2 avocados, without shell and without bone
  • 1/4 cups lemon juice
  • 1/4 red onions, cut into small cubes
  • 2 habanero peppers, roasted, finely chopped
  • 1 mango, cut into small cubes
  • 1 pinch salt
  • 1/4 cups alfalfa germ

Preparation

On a small board cut the jicama into thin slices to form the tortilla. Reservation.
Heat a pot over medium heat with the olive oil, add the garlic, the white onion, the chorizo ​​de soya, the black beans, season to your liking. Reservation.
In a bowl add the avocado and mash with a fork, add the lemon juice, the purple onion, the habanero pepper, mango and season to your liking.
Serve the jicama add the beans with the guacamole and crown with alfalfa germ.

PRESENTATION

Serve the taquitos stuffed with guacamole and charro beans with a little alfalfa germ.

TIPS

To avoid eating carbohydrates, this option with jicama is ideal to replace the corn tortilla or flour.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
130.9
kcal
6.55%
Carbohydrate, by difference
18.1
g
6.03%
Protein
5.1
g
10.2%
Total lipid (fat)
4.9
g
7.54%
100
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Provided by USDA
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