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Refried Mexican Yam Bean


2 cups peeled and diced jicama.

2 bay leaves

1 tsp chili powder

1 tsp cumin

½ tsp salt

Prepare “beans”

Place diced jicama in a medium saucepan and cover with water at least by 1 inch.

Add in bay leaves, salt, cumin, and chili powder.

Bring to bowl, reduce heat so jicama is simmering, cover pot and cook for 45 minutes.

Remove from heat, strain liquid, and remove bay leaves.

To a blender or preferred method to pulse or chop add,


½ tsp garlic minced.

½ tsp salt

1 tsp chili powder

½ tsp smoked paprika

¼ tsp cayenne pepper

½ tsp cumin

2-4 tsp olive oil – optional

Tip: Can be served hot, cold, or reheated.

Tip: Add to breakfast bowls, buddha bowls, salads, tacos, and more.

Tip: Maintenance top with grated cheese and or a dollop of sour cream.

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