Slow Cooker Black Bean Tacos
Author: Kelly Hutchinson
Serves: 6
Ingredients
- 2 cans(15 oz) black beans
- 8 oz can chopped green chiles (I used 2 cans, 4 oz each)
- 1 onion, minced
- 1 tsp garlic powder
- 1 tsp chili powder
- 2 tsp cumin powder
- 1 tsp oregano
- ¼ c water
- 12 taco taco shells (for a GF option use corn)
- Your favorite toppings (I always, always recommend sour cream)
Trrying it on low --- check in 6 hours: 8pm
Instructions
- Spritz slow cooker with nonstick spray and add all ingredients. Mix well.
- Cook on low for 6 – 8 hours or high 3 – 5 hours.
- Once the beans are your desired level of falling apart, divide between the 8 shells and top.
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