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!

Crock-Pot Tacos

Plant-Based Crock-Pot Tacos

Super easy, filling, and delicious crock-pot tacos. Throw the spices, beans, and veggies in a crock-pot and forget about it until dinner.
5 from 9 votes
Print Pin
Course: Main Course
Cuisine: Mexican
Keyword: Beans, Crock-Pot, tacos


  • Crock-Pot


  • 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


  • 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.
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