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Slow Cooker Black Bean Tacos

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.

Prep Time
8 hrs
Cook Time
8 hrs
Total Time
16 hrs
Servings: 4 (makes 8 tacos)
Course: Dinner
Cuisine: Mexican

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

Instructions

For the Beans
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. In a medium bowl, combine the cabbage, olive oil, lime juice, and salt.
  2. Heat the tortillas in a large skillet over high heat until slightly charred, about 1 minute per side.
  3. 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%