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.

CourseDinner

CuisineMexican

MethodSlow Cooker

DietEgg Free, Gluten Free, Peanut/Tree Nut-Free, Vegetarian

Prep Time 8

Cook Time 8

Total Time 16

Servings (makes 8 tacos)

Ingredients

Beans

⅓ pound black beans dried (5.3 ounces)
1 cup vegetable broth plus 2 extra tablespoons
½ cup onions chopped
1 jalapeño chopped
1 teaspoon cumin ground
1 bay leaf
½ tablespoon lime juice fresh
¼ teaspoon salt kosher
1 teaspoon olive oil
3 cloves garlic crushed

Tacos

2 cups red cabbage shredded
½ tablespoon olive oil
2 teaspoons lime juice plus 1 lime cut into 8 wedges
¼ teaspoon salt kosher
8 corn tortillas
2 ounces Cotija cheese crumbled (or queso blanco)
¼ 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

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.