As someone who makes tacos at least once or twice a week for dinner, it’s safe to say I’m somewhat of an expert on the subject. Tacos are extremely versatile, super-easy to make, and relatively cheap, depending on what you put in them. I’m a big fan of spending as little money as possible, so today I bring you the gift of affordable deliciousness: black bean and jicama tacos!
I know what you’re probably thinking: “WTF is jicama?” Jicama (pronounced “hee-ka-muh”) is a sweet, edible root that looks like a turnip. It has the outer texture of a potato and the white flesh and crunch of an apple. Jicama is packed with vitamin C and fiber, so really, what’s not to love here?
Black Bean and Jicama Tacos
1/8 cup brown rice (79¢ for a 1-lb. bag, or 10¢ for 1/8 cup)
1/2 jicama, peeled and diced (90¢ for 1, or 45¢ for 1/2)
1/2 tomato, diced (49¢ for 1, or 25¢ for 1/2)
1/4 head lettuce, shredded ($1.24 for 1 head, or 31¢ for 1/4)
1/4 onion, diced ($1.19 for 1, or 30¢ for 1/4)
1/2 avocado, sliced ($1.49 for 1, or 75¢ for 1/2)
1/8 bunch cilantro, chopped ($1.09 for 1 bunch, or 27¢ for 1/8)
1/4 can black beans (71¢ for 1 can, or 20¢ for 1/4 can)
2 tortillas ($4.19 for a bag of 8, or $1.05 for 2)
Total Cost: Approximately $3.68
- Prepare the rice following the instructions on the bag or here.
- Microwave the black beans for about 45 seconds or heat them on the stove.
- When the rice is cooked, warm the tortillas in the microwave for 10 to 15 seconds.
- Pile on the rice and veggies and dig in!
Makes 2 tacos
Yummy! What are some of your fave veggie taco recipes?