Black bean tacos are a classic Mexican dish that is both delicious and easy to make. But who has time to cook a meal from scratch on a busy weeknight? That’s where the slow cooker comes in!
This slow cooker black bean taco recipe is the perfect solution for busy weeknights. Simply add all of the ingredients to your slow cooker in the morning, and by the time you get home from work, dinner will be ready to go!
These tacos are packed with flavor and nutrients. The black beans are a good source of protein and fiber, and the spices add a delicious depth of flavor. You can top your tacos with your favorite toppings, such as shredded lettuce, salsa, avocado, and sour cream.
I first discovered this recipe when I was a new mom. I was struggling to find time to cook healthy meals for my family. But this recipe was so easy and convenient, and it was a hit with everyone!
Now, I make these tacos on a regular basis. They’re perfect for weeknight dinners, potlucks, and game days.
Ingredients:
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup water
- 1 onion, chopped
- 1 jalapeño, minced (optional)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- Toppings of your choice, such as shredded lettuce, salsa, avocado, and sour cream
Instructions:
- Add all of the ingredients to your slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours, or until the black beans are tender.
- While the black beans are cooking, warm the tortillas according to package directions.
- To assemble the tacos, spoon the black bean mixture onto the tortillas. Top with your favorite toppings.
- Enjoy!
Serving tips:
- Serve your black bean tacos with your favorite toppings, such as shredded lettuce, salsa, avocado, and sour cream.
- For a fun and festive presentation, serve your tacos in a taco bar. Set out all of the toppings and let your guests build their own tacos.
- If you have any leftover black bean mixture, you can use it to make burritos, quesadillas, or nachos.
Storage tips:
- Leftover black bean mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat the black bean mixture, simply microwave it on medium heat until heated through.
Tips and tricks for chef:
- If you like your tacos spicy, add more jalapeño to the slow cooker.
- For a richer flavor, add a tablespoon of olive oil to the slow cooker along with the other ingredients.
- If you’re short on time, you can cook the black beans on high for 3-4 hours. However, they will be more tender if you cook them on low for 6-8 hours.
Nutrients chart:
Serving size: 1 taco
Calories: 150
Fat: 4 grams
Protein: 7 grams
Carbohydrates: 20 grams
Fiber: 4 grams
FAQs:
Q: What kind of black beans should I use?
A: You can use any type of black beans for this recipe. However, I recommend using dried black beans and soaking them overnight before cooking. This will help to soften the beans and make them more flavorful.
Q: What if I don’t have a slow cooker?
A: You can cook the black beans in a pot on the stovetop. Simply add all of the ingredients to a pot and bring to a boil. Reduce the heat to low and simmer for 60-90 minutes, or until the beans are tender.
Q: What are some other toppings that I can use for my tacos?
A: Here are some other topping ideas for your black bean tacos:
- Shredded cheese
- Sour cream
- Salsa
- Avocado
- Guacamole
- Pico de gallo
- Pickled onions
- Cilantro
- Lime wedges
Conclusion:
Slow cooker black bean tacos are a delicious, easy, and healthy weeknight meal. They’re packed with flavor and nutrients, and they’re perfect for the whole family.
I encourage you to give this recipe a try and let me know what
