| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 10g | 1.5g | 28g |
| sugars | fibre | protein | salt |
| 5g | 8g | 6g | 0.5g |
Why I Love Mexican Vegan Tostadas de Jicama
There’s something incredibly invigorating about Vegan Tostadas de Jicama—this dish feels like a celebration on a plate. This recipe, with its vibrant interplay of textures and flavors, has firmly secured a special place in my heart and kitchen. It’s the sort of dish that encapsulates why I love cooking: the fusion of cultures, the creativity of flavors, and the joy of shared meals.
An Affinity for Freshness
One of the aspects I most appreciate about the Vegan Tostadas de Jicama is its reliance on fresh, wholesome ingredients. Growing up in Atlanta, my Nigerian parents always emphasized the importance of using fresh produce. The crisp and slightly sweet jicama slices serve as a refreshing base, dynamically contrasting with the creamy avocado and the tangy vegan sour cream. The fresh cilantro and cherry tomatoes add a burst of color and tang that are both exciting and comforting.
A Fusion of Cultures
Having Nigerian heritage and being rooted in Southern cuisine, I’ve always been fascinated by the blend of diverse culinary traditions. This recipe pays homage to Mexican street food while seamlessly fitting into my Afro-Southern palate. The smoked paprika and cumin bring a smoky warmth reminiscent of some traditional Nigerian dishes, while the corn and black beans are beloved staples in both Southern and Mexican cuisines. It’s dishes like these that demonstrate how beautifully food can transcend cultural boundaries.
Also, this recipe draws inspiration from the works of acclaimed chefs like Rick Bayless, known for his authentic Mexican recipes. Their commitment to fresh ingredients and vibrant flavors always encourages me to experiment and evolve in my own cooking.
The Vegan Tostadas de Jicama is not just a standalone marvel; it pairs wonderfully with other dishes too. For instance, it makes a delightful accompaniment to a zesty mango salsa or a hearty bowl of African-spiced quinoa salad. Both dishes complement the tostadas by adding additional layers of flavor and texture.
Moreover, if you’re a fan of light yet filling meals like I am, you’ll find these tostadas akin to Vietnamese spring rolls or even Mediterranean falafel wraps. They all share that beautiful balance of fresh, crunchy vegetables and hearty, satisfying proteins, making them perfect for any meal of the day.
In the end, what makes this recipe so loveable is its versatility and vibrant flavors. It’s a dish that’s not only nutritious but also visually appealing, offering a symphony of tastes with every bite. The Vegan Tostadas de Jicama isn’t just food; it’s an experience, a small homage to the beauty of cultural fusion and the joy of eating well.
What You’ll Need
- 12 jicama slices (about 1/4 inch thick)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 2 cups black beans, cooked and drained
- 1 cup corn kernels, cooked
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup vegan sour cream
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and pepper to taste
Method
Step One
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step Two
Arrange the jicama slices in a single layer on the prepared baking sheet. Brush both sides of the jicama slices with olive oil.
Step Three
In a small bowl, mix together the chili powder, ground cumin, smoked paprika, garlic powder, and sea salt. Sprinkle this spice mixture evenly over both sides of the jicama slices.
Step Four
Bake the jicama slices in the preheated oven for 20-25 minutes, flipping halfway through, until they are tender and slightly crispy.
Step Five
While the jicama slices are baking, prepare the toppings. In a medium bowl, mix the cooked black beans and corn kernels. Season with salt and pepper to taste.
Step Six
Once the jicama slices are done baking, remove them from the oven and let them cool for a few minutes.
Step Seven
Assemble the tostadas by layering each jicama slice with the black bean and corn mixture, followed by shredded red cabbage, avocado slices, and cherry tomato halves.
Step Eight
Top each tostada with a dollop of vegan sour cream and sprinkle with chopped fresh cilantro.
Step Nine
Serve the Vegan Tostadas de Jicama with lime wedges on the side. Squeeze fresh lime juice over the tostadas just before eating for an extra burst of flavor. Enjoy!
