NO COOKING INVOLVED! The beauty of this recipe is the outer shell. Instead of a corn or other type of tortilla, we use thinly sliced jicama, a traditional Mexican vegetable. The jicama has a beautiful white color, and a crunch to it that is so much fun.  It resembles a cross between a potato and a pear, and has a very delicate, almost bland flavor, making it a great outer shell to pile your veggies and beans in!

Disclaimer: While I almost fell on the floor when I first saw this recipe, loving the idea of the jicama, I need to confess a not-so-perfect method. The mandolin I used was old and cheap, and didn’t slice the jicama thin enough to get a good fold. I soaked them in warm water to soften them, rolled them carefully in foil to maintain their shape. That worked for me, but I recommend you use a good mandolin!

Makes 6 tortillas

Total time: 10 minutes


  • 1 large jicama
  • 1 can black beans
  • 1/2 ripe avocado, sliced
  • 1 large carrot, grated
  • 1/2 sweet onion, diced
  • 1 green pepper, cut into thin slices
  • 2 jalapeño peppers, seeded and diced
  • Fresh or dried cilantro (if you like the flavor)


  1. Peel the jicama to reveal the white flesh.
  2. Slice the jicama lengthwise, in half.
  3. Carefully cut large thin slices from each half of the jicama. A mandolin works best for this step.
  4. Lay your jicama slices in a shallow bowl filled with warm water and set aside.
  5. Mix all other vegetables (except the avocado) and the beans in a large bowl.
  6. Season with chipotle and cilantro.
  7. Remove jicama slices from water and dry carefully with paper towel.
  8. Lay slices of jicama on plate and fill with the veggie bean mix.
  9. Top with avocado slices and fold or wrap the jicama like a tortilla.