The other day I was craving tacos in a big way. I have made lentil tacos before, but the recipe still needs some tweaking and honestly, I wasn’t in the mood for lentils. So, I began to ponder what else I could use as my “meat. ”Ideally I wanted something that I had on hand, and that was already prepared. Yes, it was one of those days. I was really hungry but didn’t want to put a lot of effort into my meal. 😉 A quick survey of the refrigerator and I was set!
These tacos far surpassed my expectations! They are delicious, easy, and they also worked for my 21-day fix meal plan! I’ll be sharing more on the 21-day fix program soon, as it is amazing, but for today, let’s talk tacos!
Come join me in the kitchen!
After a quick peek in the refrigerator, I found these yummy ingredients…
Fresh tomatoes, corn, cilantro, and shallots.
I had also cooked a large batch of black beans the day before, so this became my “meat.”
I took all of these ingredients and placed them in a small pot and add 3 tbs. of water. I then took some cumin, chili powder, garlic and onion powder, and some cayenne pepper for some kick, mixed it all together and let it heat through (approx. 5-10 minutes).
While the taco filling was simmering, I got to work on my taco shells. I decided to use thinly sliced jicama in lieu of tortillas. I love the crispy texture of jicama and it also has a variety of health benefits as well. It contains phytonutrients, dietary fiber, vitamin C, vitamin E, folate, vitamin B6, pantothenic acid, potassium, magnesium, manganese, copper, iron, and a small amount of protein. It tastes good and is good for you, that’s a win in my book!
I peeled the jicama and used my mandolin to thinly slice it. If you don’t have a mandolin, I highly recommend investing in one. It’s such an awesome tool and I love the fact that I can thinly slice fruits and veggies evenly while keeping all of my digits intact! 😉
Once you’ve sliced your jicama, the taco filling should be ready.
Place a small amount of taco filling on each slice of jicama and severe with toppings of your choice (salsa, guacamole, avocado, sliced jalapeños, etc).
I like to keep mine super simple and just squeeze a little lime juice over each taco!
What are your favorite taco toppings? Share below!
- 2 cups black beans
- 1 roma tomato
- 3 Tbs. finely chopped cilantro
- 2 Tbs. finely chopped shallots
- 1 cup corn
- ½ tsp. cumin
- ½ tsp, chili powder
- ⅛ tsp. onion powder
- ⅛ tsp. garlic powder
- cayenne pepper to taste
- thinly sliced jicama
- sliced limes
- Chop tomatoes, cilantro, and shallots.
- Add black beans, corn, tomatoes, cilantro, and shallots to a small pot and mix together.
- Add cumin, chili powder, garlic and onion powder, and cayenne to bean mixture.
- Add 3 Tbs of water and turn heat on low.
- While bean mixture is warming through, peel and thinly slice jicama. (I highly recommend using a mandolin.)
- Once jicama is sliced and bean mixture is heated through, spoon bean mixture onto thinly sliced jicama and serve with your favorite toppings and sliced lime.
- Eat and enjoy!