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What a lovely recipe - I found this after trying to figure out a main for a veg friend coming over for lunch.
I followed the recipe as directed - it was my first time buying/roasting jicama.. that first cut was very difficult, I must say.
The flavor was spot-on - I didn't even add s&p! Thank you!
A friend made this for us and it was so good I had to add the recipe to my cookbook. She substituted the corn from 2 ears for the jicama and served it with seasoned black beans. Yum!
Juat lovely! We cut back on some of the fat by using a small bit of spray oil instead of the olive oil. This is the first time trying cooked jicama- and it is sweet and really yummy. Served with a chipotle tofu sauce instead of sour cream. Would make this again. Thanks for posting!
This vegetable combination (I also included sliced portabello mushrooms) with the balsamic vinegar - just wonderful! Thank you for posting.
I wish I could give this 10 stars! I loved this!!! I never had cooked jicama before and I was pleasantly surprised. All the flavors blended so well together. I added some chicken to my BF's but I loved mine just as the recipe is posted! I'll be making this regularly. Thank you so much for the best fajitas ever!
Delicious! I used this recipe as a layer in a Mexican dish I prepared tonight. I loved the ease of putting this recipe together and the addition of jicama in the vegetable mixture. I will definitely try this next time I make vege fajitas, but it was also fabulous in my dish!