Slow Cooked Black Bean Tacos

Slow food

Lots of the Mexican recipes I’ve shared on this blog have been full of light and bright flavours that can easily be made in no time at all. But these Slow Cooked Black Bean Tacos are a bit different. They are cooked low and slow to create layer upon layer of flavour in a similar way to slow cooked beef barbacoa.

You can cook these beans on a hob or in a slow cooker. My preferred method is the slow cooker as the vegetables get perfectly soft and the beans are perfectly tender. But, I know that we can’t always wait 6 hours for a meal! (Even if it does mean the house smells amazing all day!)

Slow cookers are ideal for people who live busy lives but want a tasty meal on the table the moment they finish work. Taco Tuesday couldn’t be any easier with these Slow Cooked Black Bean Tacos!

If you don’t already own a slow cooker then check out my guide to buying one here.

Full of beans

Whether you’re new to veganism or have been eating a plant based diet for sometime, you will know that beans are a super important part of ensuring you’re eating a balanced diet.

By using black beans in this recipe you don’t need to use meat, or a meat-free mince or other substitute as they provide plenty of protein all or their own. And, they are more than substantial enough to keep you feeling full!

You can use any type of beans you like but I chose black beans as I love their texture and their earthy taste.

The recipe

Slow Cooked Black Bean Tacos

Emma

These black bean tacos are loved by veggies and meat eaters alike!

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine Mexican

Servings 2 people

Calories 544.67 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 250 grams black beans drained weight
• 2 celery sticks
• 1 green pepper
• 1 bunch spring onions
• 400 grams chopped tomatoes
• 2 tbsp tomato pure
• 1 red chilli pepper
• 2 tsp ground cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp garlic salt
• 8 taco shells to serve
• 4 tbsp jalapenos to serve
• 8 tbsp sour cream to serve, optional

Instructions

 

• Dice the vegetables finely and add to the slow cooker along with the black beans (drained and rinsed), tinned tomatoes and spices.
• Give the contents a good stir and put on a low-medium heat.
• Cover the slow cooker and cook on a low heat for 4 hours.
• Serve piping hot in corn taco shells with jalapenos and sour cream.

Nutrition

Calories: 544.67kcalCarbohydrates: 73.23gProtein: 17.81gFat: 21.85gSaturated Fat: 8.82gTrans Fat: 0.1gCholesterol: 24.96mgSodium: 1341.77mgPotassium: 1083.02mgFiber: 17.68gSugar: 7.33gVitamin A: 1438.95IUVitamin C: 123.86mgCalcium: 205.8mgIron: 7.83mg

Keyword black beans, celery, crispy fried onions, green pepper

Tried this recipe?Let us know how it was!

Serve with…

Serve with a dollop of sour cream (or vegan Oatly creme fraiche) and some sharp, sour jalapenos cuts through the rich black bean taco filling to make this one satisfying meal! Why not check out one of these tasty salsa recipes to have on the side too!

Radish and Lime Salsa

Cool Mango Salsa

Firey Roasted Corn Salsa

Variations

Although I think these black beans are the perfect filling for crispy corn taco shells, you could make your own flour tortillas.

They are also great as a side dish to fajitas and enchiladas or as part of a vegetarian or vegan burrito!

More taco recipes

If you like my slow cooked black bean tacos, why not try one of these other delicious vegan taco recipes.

Crispy Cauliflower Tacos

Shredded Seitan Tacos

More Mexican Inspired Recipes

For the full recipe archive click the image above.