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- 1 recipe Jicama-Bean Salsa
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons cooking oil
- 1 4 ounce can diced green chili peppers, drained
- 3/4 cup bottled salsa
- Dairy sour cream (optional)
- Shredded cheddar cheese (optional)
1. Prepare Jicama-Bean Salsa (see recipe below); set aside. In a large bowl combine flour, cornmeal, sugar, baking powder, chili powder, and salt. In a medium bowl combine buttermilk, egg, and oil; add to dry ingredients. Stir until combined. Stir in chili peppers.
2. Pour batter onto grids of a preheated, lightly greased waffle baker. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm with Jicama-Bean Salsa and bottled salsa. If desired, top with sour cream and cheese. Makes 10 to 12 (4-inch) waffles.
Yield: 1-1/2 cups
- 1 avocado
- 1 medium tomato
- 1/2 15 ounce can black beans, rinsed and drained
- 1/4 cup coarsely chopped, peeled jicama
- 1/4 cup coarsely chopped red onion
- 1 tablespoon snipped fresh cilantro
1. Halve, seed, peel, and chop avocado. Coarsely chop tomato. In a medium bowl combine avocado, tomato, black beans, jicama, red onion and cilantro. Makes about 1-1/2 cups salsa.
- Servings Per Recipe 10,
- cal. (kcal) 174,
- Fat, total (g) 7,
- chol. (mg) 22,
- sat. fat (g) 1,
- carb. (g) 24,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 3,
- sugar (g) 4,
- pro. (g) 6,
- vit. A (IU) 486,
- vit. C (mg) 10,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 403,
- Potassium (mg) 283,
- calcium (mg) 131,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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