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)