Slow Cooker Chipotle Tacos Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 4 hours
2 15-ounce cans pinto beans, drained and rinsed
1 cup corn, fresh, frozen, or canned
3 ounces chipotle pepper in adobo sauce (about 2 peppers), chopped
6 ounces tomato paste
¾ cup Thai sweet chili sauce
1 tablespoon unsweetened cocoa powder
1½ teaspoons taco seasoning
8 white corn taco shells or tortillas, or your favorite
Favorite toppings: spinach, lettuce, black olives, lime, avocado, peppers
1Put everything in the crockpot except the taco shells and toppings. Cook on low for 3 to 4 hours or on high for 1½ to 2 hours.
2Spread quite a bit of the filling on your taco shells, hard or soft. Add your favorite toppings.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.