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