Slow Cooker Black Bean Tacos
Ingredients
The beans
-
⅓
pound
black beans (dried)
-
1
cup
vegetable broth
-
2
tablespoons
vegetable broth (extra)
-
½
cup
onions (chopped)
-
1
whole
jalapeño (chopped)
-
1
teaspoon
cumin (ground)
-
1
leaf
bay leaf
-
½
tablespoon
lime juice (fresh)
-
¼
teaspoon
salt (kosher)
-
1
teaspoon
olive oil
-
3
cloves
garlic (crushed)
The tacos
-
2
cups
red cabbage (shredded)
-
½
tablespoon
olive oil
-
2
teaspoons
lime juice
-
¼
teaspoon
salt (kosher)
-
8
whole
corn tortillas
-
2
ounces
Cotija cheese (crumbled)
-
¼
cup
cilantro (fresh, just leaves)
-
1
whole
jalapeño (sliced into thin rings)
-
1
whole
lime (cut into wedges)
Instructions
- Soak the black beans in water for 8 hours or overnight, then drain.
- In a slow cooker, combine the soaked beans, vegetable broth, onions, chopped jalapeño, cumin, and bay leaf. Cook on low for 8 to 10 hours until the beans are tender.
- Discard the bay leaf, then stir in lime juice and salt.
- In a skillet, heat olive oil and cook the garlic until golden, then stir it into the beans.
- In a bowl, mix shredded cabbage, olive oil, lime juice, and salt.
- Heat corn tortillas in a skillet until slightly charred.
- Assemble the tacos by placing ¼ cup of beans on each tortilla, topping with ¼ cup of cabbage, ¼ ounce of cheese, cilantro, and jalapeño slices. Serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
243
Total fat
8g
Total carbohydrates
38g
Total protein
8g
Sodium
867mg
Cholesterol
13mg
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