Crock Pot Tacos

For most people, changing their diet is a marathon, not a sprint. And finding a healthy way of eating that works for you will likely be an on-going, lifelong journey. At the start-line of our plant-based journey we – like many people – wanted familiar foods. We wanted to eat plant-based, but nothing weird.

That’s where recipes like these tacos come in handy. Tacos can easily be plant-based while offering that familiar (and delicious) Mexican flavor. Be sure to personalize your taco by adding your favorite toppings – salsa, hot sauce, fresh tomatoes or our guacamole.

Serve this taco filling on whole wheat or corn tortillas, a bed of greens or a bowl of cooked whole grains (brown rice, quinoa, barley).

This recipe is meant to be low maintenance. Simply throw everything in a slow cooker, set a time and enjoy!

Plant-Based Crock-Pot Tacos

5 from 9 votes

Super easy, filling, and delicious crock-pot tacos. Throw the spices, beans, and veggies in a crock-pot and forget about it until dinner.

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Course: Main Course

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

  

• 1 red onion chopped
• 1 bell pepper chopped
• 1 cup mushrooms chopped
• 1 cup frozen corn
• 1 15 oz. can black beans no salt added, drained
• 1 15 oz can fire-roasted diced tomatoes
• 3 garlic cloves minced
• 2 tsp cumin
• 1 tsp paprika
• toppings: avocado, cilantro, red pepper flakes, nutritional yeast
• tortilla shells or cooked grain quinoa, barley, brown rice for serving

Equipment

• Crock-Pot

Method

 

1. Add all ingredients (except toppings) to slow cooker. Stir, cover and cook on low for 5-6 hours.
2. Spoon taco filling onto tortillas or over cooked grain to serve. Top with toppings of choice.