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.
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.
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.