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Jicama Tacos

Recently, my doctor put me on an Anti-Candida diet that I am to follow for three weeks.  I really hadn't comprehended the challenge of the diet until I started trying to figure out what I would be having for meals.

At first I was overwhelmed at the things I could not eat. I opted to make a few things from the recipe pamphlet she gave me just to be on the safe side.  I was thankful that it included quite a few vegan options.

Tuesday afternoon I was beside myself with cravings for everything I couldn't have (in addition to a nice little headache due to caffeine withdrawal).  I wanted something spicy, I wanted something crunchy, I friggin wanted tacos!

Unbeknownst to me, one of our local grocery stores (H-E-B) sells Jicama Tacos.  I picked some up and tried them out . Truth be told, they didn't satisfy the craving. While they are good, they are essentially veggie roll-ups - shredded carrots or cucumbers wrapped in a jicama tortilla. 

I also picked up some Jicama Tortillas ... these things have been life changing.



I've cut them into squares and dipped them in salsa, make a quesadilla out of them (with guacamole), and made these little gems.  I have literally had them for dinner every night for the past week!

I make my tacos cold, which is quite refreshing during the heat of the summer.

Jicama Tacos

Ingredients
Jicama tortillas
Vegetarian Refried Black Beans (or Pinto if that is your jam)
Lettuce
Guacamole or Sliced Avocado
Salsa
Instructions
Pat dry the tortillas, then spread them with the beans. Top with lettuce, guacamole (or avocado), and salsa.

Enjoy!




I’m linking up with Confessions of a Mother RunnerA Whisk and Two Wands for #MeatlessMonday!

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