Slow Cooker Black Bean Tacos

I’ve got a super easy new recipe to share with you today – Vegetarian Slow Cooker Black Bean Tacos!

Photograph copyright © 2016 by Helene Dujardin

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.

5 from 2 votes

Prep Time: 8 hrs

Cook Time: 8 hrs

Total Time: 16 hrs

Course: Dinner

Cuisine: Mexican

Method: Slow Cooker

Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian

Print Recipe

Servings: 4 tacos

Ingredients

  

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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.

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

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.

Tried this recipe?Let us know how it was!