Crockpot Vegetarian Tacos
Just toss everything into the slow cooker for this easy black bean and sweet potato taco recipe
Servings: 8 servings
Calories: 100kcal
Ingredients
- 1-½ cups sweet potato small dice
- 2 cups cooked black beans 19oz can, no salt added
- 540 ml can chili style diced tomatoes
- 2 tablespoons taco seasonings like Old El Paso
- 1 teaspoon cumin
- juice of half a lime about 1 tablespoon
- 1 clove garlic
- 1 tablespoon molasses
Instructions
- Add beans, sweet potato, diced tomatoes, spices and juice of half of the lime. Cook on low for 6-8 hours or until sweet potato is tender and soft.
- About 20-30 minute before serving, turn heat up to high and lightly mash some of the beans and sweet potato. Just enough to smash a few of the beans and thicken the filling. Stir in garlic, the remaining lime juice and the molasses. Let cook for another 20 minutes or so while you set the table or fold some laundry. Serve with soft flour tortillas, lettuce, tomatoes, diced red onions, and your favourite taco toppings.
Nutrition
Calories: 100kcal | Carbohydrates: 21g | Protein: 5g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 73mg | Potassium: 410mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3683IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 2mg
