• prep: 20 min
• cook: 20 min
• total: 40 min

servings:

• 1 tablespoon extra virgin olive oil
• 1 small white or yellow onion, diced
• 1 large garlic clove, minced
• 1 large jalapeno, seeded and finely diced
• 6 cups low-sodium vegetable broth (or chicken broth, if not vegan)
• 1 (14.5-ounce) can fire roasted diced tomatoes
• 1 (14.5-ounce) can black beans, rinsed and drained
• 1 teaspoon ground chili powder
• 1 teaspoon oregano flakes
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1 avocado, pitted, sliced
• 2 small limes, juiced
• 1 cup roughly chopped fresh cilantro leaves
• 1 medium jicama, Blade C
• salt and pepper, to taste

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