In a medium bowl, toss beef strips with the cumin, chipotle chili powder, and cinnamon until well coated.
Heat a medium heavy nonstick saute pan over medium heat with the canola oil. Add the beef strips. Saute for about 2 minutes or until beef strips are thoroughly cooked. Add the tomatoes, jicama and lime juice. Cook for about another minute. Remove from heat and stir in the cilantro. Place 1/2 cup of the mixture on a large lettuce leaf. Top with cheese and serve.
Recipe courtesy of Juan-Carlos Cruz