Slow Cooker Black Bean Tacos

2 Reviews / 5 Average
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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Slow Cooker Black Bean Tacos from Skinnytaste Fast and Slow cookbook on 100 Days of Real Food

Photograph copyright © 2016 by Helene Dujardin

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!

Skinnytaste Fast and Slow Cookbook on 100 Days of Real Food

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. :)

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11 thoughts on “Slow Cooker Black Bean Tacos”

    1. While we haven’t tried, I would suggest cooking the beans and freezing those by themselves. – Nicole

  1. 5 stars
    I 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.

  2. I 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!!

  3. For 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.

  4. I do your slow cooker refried beans and make bean burritos or bean and rice bowls! Next time I’ll try this recipe instead :)

  5. Black 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.

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