Crockpot Black Bean Tacos

These black bean tacos are a delicious meatless meal! Perfect for Lent, Fridays and Ember days. And the best part? They cook in the crockpot making them great for even our busiest busy days!

This is our favorite meatless meal right now and it’s perfect for Lent and Fridays! They’re also great for mixing up Taco Tuesday.

These are also a big hit with my husband, so these black bean tacos really do check all the boxes.

These black bean tacos are made using ingredients that I keep on hand, so I know that I can always make this recipe in a pinch.

I’m pretty sure that you will have all of these ingredients as well, so you can go ahead and add this recipe to your regular menu rotation.

I like to make sourdough tortillas for us, but you can definitely use whatever tortillas are your family’s favorite.

I use this sourdough tortilla recipe from Farmhouse on Boone.

If you aren’t quite in the mood for tacos, serve this black bean filling on some tortilla chips for nacho night.

Or serve this on extra-large tortillas and make burritos for the family.

I find this to be a filling meal by itself and it would be more than enough for a family of four. If your family is large or just big eaters, some chips and salsa are always a great addition to any meal, but especially to these tacos.

Ingredients

28oz canned black beans, drained and rinsed. I use two 14 oz cans.

28oz diced tomatoes. I use two 14 oz cans for this as well. My husband doesn’t like tomatoes, but the diced tomatoes in this don’t bother him. So if you have tomato haters in your house, these tacos are still worth a shot.

1/2 cup corn. I just use frozen corn because we get a big bag at Costco, but you could use fresh. You could use canned corn as well if you want, just make sure to strain it first.

1 can green chilis. Just a small can of the diced green chilis. If you wanted to though, you could definitely chop up a jalapeno or two instead if you like it really spicy.

1/4 – 1/3 cup salsa. You can use whatever salsa you like. Mild or spicy work just fine. It all depends on if your family likes spicy or not.

1 cup uncooked rice. I like to use basmati rice.

Taco seasoning. About 2 tablespoons. I make my own which is a mix of chili powder, cumin, salt, black pepper, garlic powder, onion powder, and red pepper flakes.

3 cups vegetable broth. I make my own vegetable broth from my veggie scraps and that’s what I use in this recipe.

Directions

Add all ingredients to a crockpot. Stir and cover. It’s going to resemble soup more than taco filling.

Cook on low for 6-8 hours or on high for 3-4 hours.

Once it’s done cooking, the rice will have absorbed all the extra liquid making it perfect to use for tacos or nachos.

Serve on tortillas for tacos or on chips for nachos, whichever one you’re feeling today.

Top with your favorite toppings.

Toppings

Cheese. Cheese is a must. Doesn’t matter what kind, as long as there’s cheese. I’m sure most people would argue that you can’t have tacos without cheese.

Sour cream and salsa and guacamole are all great ideas.

Avocado, lime and cilantro would all give a nice flavor.

Basically all of your normal taco toppings are a great idea to use on these black bean tacos.

Enjoy!

I hope you and your family enjoy these crockpot black bean tacos as much as we do!

Have fun with your topping choices and go ahead and serve these up this Friday!

God bless!