Slow Cooker Black Bean Tacos
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Slow Cooker Black Bean Tacos
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Here's a super easy recipe for Vegetarian Slow Cooker Black Bean Tacos for dinner! This simple and tasty dish is from Skinnytaste Fast and Slow cookbook. It is freezer-friendly and makes great leftovers for lunch.
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Ingredients
Beans
- 1/3 pound black beans dried (5.3 ounces)
- 1 cup vegetable broth plus 2 extra tablespoons
- 1/2 cup onions chopped
- 1 Jalapeño chopped
- 1 teaspoon cumin ground
- 1 bay leaf
- 1/2 tablespoon lime juice fresh
- 1/4 teaspoon salt kosher
- 1 teaspoon olive oil
- 3 cloves garlic crushed
Tacos
- 2 cups red cabbage shredded
- 1/2 tablespoon olive oil
- 2 teaspoons lime juice plus 1 lime cut into 8 wedges
- 1/4 teaspoon salt kosher
- 8 corn tortillas
- 2 ounces cotija cheese crumbled (or queso blanco)
- 1/4 cup cilantro fresh, just leaves
- 1 Jalapeño sliced into thin rings
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Instructions
For the Beans
- Rinse the beans and place them in a medium bowl. Cover with water to 2 inches above the beans and let soak for 8 hours or overnight. Drain.
- In a slow cooker, combine the beans, broth, onions, jalapeño, cumin, and bay leaf. Cover and cook on low for 8 - 10 hours, until the beans are tender. Discard the bay leaf and stir in the lime juice and salt.
- In a small nonstick skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until golden, about 30 seconds. Stir into the beans.
For the Tacos
- In a medium bowl, combine the cabbage, olive oil, lime juice, and salt.
- Heat the tortillas in a large skillet over high heat until slightly charred, about 1 minute per side.
- Put 2 tortillas on each of 4 plates. Place 1⁄4 cup beans on each tortilla, then top with 1⁄4 cup cabbage and 1⁄4 ounce cheese. Divide the cilantro and jalapeño slices among the tacos and serve with lime wedges.
Notes
- I wanted the beans on the drier side so the filling wouldn’t spill out of the tortillas, but if you prefer them to be soupier to serve over rice, add 1⁄4 cup more broth.
- *Gluten-free if gluten-free corn tortillas are used.
- We recommend organic ingredients when feasible.
- Nutrition Facts Slow Cooker Black Bean Tacos Amount Per Serving Calories 243 Calories from Fat 72 % Daily Value* Fat 8g12%Saturated Fat 3g19%Cholesterol 13mg4%Sodium 867mg38%Potassium 368mg11%Carbohydrates 38g13%Fiber 7g29%Sugar 4g4%Protein 8g16% Vitamin A 825IU17%Vitamin C 38.4mg47%Calcium 159mg16%Iron 2.1mg12% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 243
- Calories from Fat 72
- % Daily Value*
- Fat 8g
- 12%
- Saturated Fat 3g
- 19%
- Cholesterol 13mg
- 4%
- Sodium 867mg
- 38%
- Potassium 368mg
- 11%
- Carbohydrates 38g
- 13%
- Fiber 7g
- 29%
- Sugar 4g
- 4%
- Protein 8g
- 16%
- Vitamin A 825IU
- 17%
- Vitamin C 38.4mg
- 47%
- Calcium 159mg
- 16%
- Iron 2.1mg
- 12%
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