Mini Beef Soft Tacos

In the season finale of MasterChef America last month, one of the contestants used blanched jicama slices to wrap spring rolls. It's been on my mind ever since to try jicama in place of tortillas. I finally did and I am please to share that it works fabulously!

1 lb ground beef
½ c chopped onions (3 oz)
2 cloves garlic, minced
1½ t chili powder
½ t ground cumin
¼ t pepper
2 t salt, divided
2 c chopped tomatoes (14 oz)
1 15-oz can black soybeans*, drained
1 lb jicama, peeled and thinly sliced
1 c shredded lettuce (2½ oz)
½ c mashed avocado (4 oz)
½ c shredded cheddar cheese (2 oz)
1 jalapeño pepper, seeded and diced (½ oz)

NOTE: If you can't find black soybeans, you may substitute black beans, increasing the net carbs to 4.5 g per taco.

1. Brown ground beef with onions over medium-high heat.
2. Add garlic, spices, pepper, and ½ t salt. Sauté until fragrant (30-60 sec).
3. Stir in tomatoes and soybeans. Reduce heat to low and simmer 20-30 min or until thickened, stirring occasionally.
4. Meanwhile, boil 4 qts water with remaining salt. Add jicama slices and cook until very pliable, 8-10 min. Drain well.
5. Divide beef mixture and lettuce among jicama slices. Top as desired with avocado, cheese, and jalapeño.

Nutrition Facts

Serving Size 1 loaded taco Serving per Recipe about 24

Amount per Serving Calories 107 Total Fat 7.5 g   Saturated Fat 2.8 g   Polyunsaturated Fat 0.4 g   Monounsaturated Fat 2.9 g Cholesterol 19 mg Sodium 230 mg Potassium 195 mg Total Carbohydrates 4.7 g   Dietary Fiber 2.6 g   Sugars 0.6 g Protein 5.7 g