March 10, 2013

Vegan Tacos with Jicama & Cilantro

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We were invited to a friend’s house for a Mardi Gras party this weekend and were asked to bring something to share.  After digging through Google for a few minutes, I found these two recipes found at Lunch Box Bunch & Babble and combined them to make something amazing!  Jicama, cilantro and lime combined with the black beans and salsa make magic on a tortilla.  No, seriously.  Magic.  These can be served warm, but since I was taking to share, I just loaded up two bowls (one with beans and salsa, the other with the salad), took the bag of tortillas and called it pot-luck.  This will make a perfect hot-summer-day option because no cooking is involved and could make a great go-to lunch for the week.

Makes enough to stuff 20 tortillas (and then some!)

Ingredients

  • 20 pack flour tortillas, warmed
  • 2 cups fresh chopped tomato salsa (I used my favorite jar of salsa)
  • 2 cans black beans, drained and rinsed

Combine salsa, beans in a medium bowl then refrigerate until ready to eat.

Jicama and Cilantro Mexican Salad

  • 1 large jicama, peeled, thinly diced
  • 1/4 cup cilantro leaves and stems, finely chopped
  • 1 cup red seedless grapes, halved
  • 2 avocados, diced
  • pepper, to taste
  • salt, to taste
  • 2 limes, juiced
  • dash of cayenne

Directions for Salad:

1. Combine all the ingredients in a large bowl.
2. Toss well.
3. Chill for at least a half hour to allow flavors to marinate and mix.
Serve cold with beans and salsa mixture over top of tortillas.

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