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Fried jicama topped with beans, roasted corn, peppers & squash drizzled with chipotle pepper orange sauce.
Yield: 4 Servings
Chipotle Adobo Orange Sauce
2 ½ teaspoon chipotle in adobo sauce
1 ½ teaspoon orange juice
Smashed Black Beans
½ teaspoon olive oil
½ teaspoon finely chopped garlic cloves
2 ½ teaspoon finely chopped jalapeno peppers
1/8 teaspoon ground cumin
½ cup canned low sodium black beans with some liquid
Roasted Corn, Red Pepper & Squash
½ cup fresh corn kernels cut off the cob or thawed frozen corn niblets
3 Tablespoons diced red peppers
½ cup diced yellow squash
1 Tablespoon canola oil
¾ teaspoon Kosher or sea salt
¾ teaspoon ground black pepper
Jicama Tostada Chips
4 ounces fresh jicama, peeled and thinly sliced into 12 rounds
Oil for deep fat frying
¼ teaspoon Kosher or sea salt
Three Sisters Jicama Tostada
½ cup crumbled goat cheese
¼ cup sliced green onions
Milk, Soy
Nutritional InformationTo Prepare Chipotle Adobo Orange Sauce
Add chipotle peppers in adobo and orange juice to a mortar and pestle. Using the pestle, press down and process until smooth consistency. Cover and place in the refrigerator until ready to use. Note: If a mortar and pestle are unavailable, prepare a larger batch of sauce using a small food processor or blender.
To Prepare Smashed Black Beans
Heat oil in a heavy large saucepan over medium-high heat. Add garlic, peppers, cumin, and sauté for 30 seconds. Add beans and liquid and cook, stirring occasionally. Coarsely mash beans with a potato masher and cook until thick. Serve warm.
To Prepare Roasted Corn, Red Pepper & Squash
Toss corn kernels, red pepper, and yellow squash in a mixing bowl with oil, salt, and pepper. Place in a single layer on a parchment-lined sheet tray, making sure not to overcrowd. Roast in a preheated 400-degree Fahrenheit oven for 15 minutes, turning once, until vegetables become golden brown and slightly charred at the edges. Remove from the heat and serve warm.
To Prepare Jicama Tostada Chips
Place jicama slices on a paper towel and pat dry. Place jicama in a preheated 350-degree Fahrenheit deep fat fryer. Fry slices, keeping them as flat as possible until crisp on both sides. Drain well. Season jicama with salt. Use immediately.
To Prepare Three Sisters Jicama Tostada
Place 3 fried jicama chips in the center of a serving plate. Spread 2 teaspoons of smashed black beans on top of each jicama chip. Top each tostada with:
– 2 ½ Tablespoon roasted corn mixture
– 2 teaspoons crumbled goat cheese
– ¼ teaspoon chipotle adobo sauce
– 1 teaspoon sliced green onions.
Enjoy immediately!
