Ingredients with Measurements:
- 1 large jícama, peeled and cut into thin strips
- 1 can black beans, drained and rinsed
- 1 red bell pepper, sliced
- 1 small red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the jícama, red bell pepper, and red onion to the skillet and sauté for 5-7 minutes, until the vegetables are tender.
4. Add the black beans, cumin, chili powder, salt, and pepper to the skillet and stir to combine.
5. Cook for an additional 2-3 minutes, until the beans are heated through.
6. Place the flour tortillas on a baking sheet.
7. Spoon the jícama and black bean mixture onto each tortilla.
8. Sprinkle shredded cheddar cheese over the top of the mixture.
9. Roll up the tortillas and place them seam-side down on the baking sheet.
10. Bake the burritos for 10-15 minutes, until the cheese is melted and the tortillas are lightly browned.
11. Remove the burritos from the oven and top with sliced avocado and chopped cilantro.
12. Serve hot.
25-30 minutes
Temperature: 350°F
Serving size: 4 burritos
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 50g
- Protein: 18g
- Fiber: 12g
Substitutions for ingredients:
- Jícama can be substituted with sliced carrots or zucchini.
- Black beans can be substituted with pinto beans or kidney beans.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
Variations:
- Add cooked chicken or ground beef to the burrito filling for added protein.
- Top the burritos with salsa or sour cream for added flavor.
- Use whole wheat tortillas for a healthier option.
Tips and tricks:
- To make the jícama easier to peel, slice off the top and bottom of the vegetable and use a vegetable peeler to remove the skin.
- Make sure to drain and rinse the black beans before adding them to the skillet.
- If the tortillas are difficult to roll, warm them in the microwave for 10-15 seconds to make them more pliable.
Storage instructions:
- Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the burritos, wrap them in foil and place them in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the burritos on a platter with a side of salsa and guacamole.
- Garnish the burritos with additional cilantro and sliced jalapeños.
Pairings:
- Serve the burritos with a side of Spanish rice or a green salad.
Suggested side dishes:
- Spanish rice
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the tortillas are tearing when rolled, try warming them in the microwave for a few seconds to make them more pliable.
- If the burritos are not browning in the oven, try broiling them for a few minutes to crisp up the tortilla.
Food safety advice:
- Make sure to cook the burritos to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
- Jícama is a root vegetable that is native to Mexico and Central America. It has a slightly sweet and crunchy texture, and is often used in salads and stir-fries.
Flavor profiles:
- The jícama and black bean filling is savory and slightly spicy, with a hint of sweetness from the jícama. The melted cheese adds a creamy and salty flavor to the burritos.
Serving suggestions:
- Serve the burritos with a side of salsa and guacamole for dipping.
- Pair the burritos with a cold beer or a margarita for a refreshing drink.
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Region: Mexican