As mentioned in a previous post, my obsession with the jicama wrap continues here with an interpretation of one of my favorite Mexican street foods…the taco.
Whether you use a wrap or the more traditional corn or flour tortilla, you can’t go wrong with this quick and simply delicious filling. Sometimes, I will even scramble eggs into the soyrizo mixture for a very satisfying breakfast.
Ingredients
- 1 tbs avocado oil
- 1 small onion sliced lengthwise
- 6 oz. soyrizo crumbled
- 2 cups or 15.5 oz can cooked pinto beans, drained and rinsed
- 1 cup cabbage shredded
- 1 avocado sliced lengthwise
- 1/2 cup cilantro leaves
- 1 cup queso fresco crumbled
- 1/2 cup sliced pickled jalapeños (optional)
- 2 limes cut into wedges
Directions
- Heat oil in 10″ skillet over medium heat until shimmering.
- Add onions, stirring until they become slightly soft and translucent but not brown.
- Add soyrizo, pinto beans, stirring until well incorporated and heated through; about 5 minutes.
- Set aside taco filling while setting up your taco wraps on a platter or individual plates.
- Fill each wrap with 2 heaping tbs of filling, topping with cabbage, avocado slice, cilantro leaves, queso, jalapeños and a squeeze of lime.
Makes 8-10 taco wraps