I’ve got a super easy new recipe to share with you today – Vegetarian Slow Cooker Black Bean Tacos!
This simple and tasty dish is from my friend Gina’s new Skinnytaste Fast and Slow cookbook (which I know many of you already own because Amazon tells me it’s commonly purchased together with my cookbooks!). This beautifully photographed book is full of both fast recipes and slow cooker favorites. It even contains an entire chapter dedicated to tacos, which immediately caught my attention – no surprise there, haha! I made these Slow Cooker Black Bean Tacos on Friday night last week, and it was sooo nice to have dinner taken care of with minimal effort. I don’t know about you, but we are often worn out by Friday around here!
Many dishes in the new Skinnytaste cookbook are vegetarian, gluten-free, and/or freezer friendly and follow our real food rules. They also all contain nutritional info for those who like to track that sort of thing. Thank you, Gina, for letting me share one of your lovely new recipes today! I think that the next time I make this, I’m going to double it. :)
Slow Cooker Black Bean Tacos
A super easy recipe for Vegetarian Slow Cooker Black Bean Tacos! This simple and tasty dish is from Skinnytaste Fast and Slow cookbook.
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
-
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.
Recipe 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
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
How to Make Homemade Vanilla Extract (a great gift!)
Other Posts You Might Like
Taste of France
November 11, 2016 at 2:33 pmBlack beans are very hard to find in France, at least in my town. But I discovered a source! Can’t wait to try this recipe. I am trying to reduce our meat consumption. Not eliminate entirely, because we LIKE meat, but just make it less, and less often. Recipes like these are a godsend.
Babzy
November 11, 2016 at 2:55 pmCan this be made on the stove top and also using canned beans?
Amy Taylor (comment moderator)
November 17, 2016 at 12:11 pmHello. We’ve not tried but I’m sure you can.
healthadvise
November 15, 2016 at 2:11 amWow. What a great recipie. thanks for sharing it. Today itself, I will me trying it at my home. Keep posting more recipies. Thanks a lot.
Alicia
November 16, 2016 at 1:59 pmI do your slow cooker refried beans and make bean burritos or bean and rice bowls! Next time I’ll try this recipe instead :)
Dodge
February 8, 2017 at 8:27 pmFor some reason this recipe didn’t work out for me. By the time I got home from work, the liquid had all dried up in the slow cooker and the beans were burning. My slow cooker is 12 years old and usually we don’t have problems with dishes cooking too fast.
Jess
September 27, 2017 at 5:23 pmI used 1 can of black beans in the crockpot and it came out DELICIOUS!! I left the broth the same. Also, this dish is SPICY. FYI!!
fotbolldrakter
August 26, 2018 at 11:32 pmMany thanks extremely handy. Will certainly share website with my friends.
Anne
February 16, 2019 at 11:25 amI have this cookbook and this is one of my favorite recipes from it. I make the beans in my instant pot instead but besides that difference, I use everything else. I do tend to use feta instead of Cotija and once when I didn’t have fresh jalapeno for topping (I used canned when I cooked the beans that time) I added a bit of sriracha and it added enough pep.