Crockpot Black Bean Tacos

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Crockpot Black Bean Tacos

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Course: Main Course
Cuisine: American
Keyword: Crockpot Black Bean Tacos
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 6

Ingredients

  • 1 medium onion
  • 15 ounce black beans, canned
  • 2 pound chicken thigh, boneless, skinless
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 cup corn, frozen
  • 1 cup salsa
  • 1 1/2 teaspoon cumin, ground
  • 1/4 teaspoon paprika
  • 6 medium tortillas, corn
  • 1 medium tomato, red
  • 2 cup lettuce, shredded
  • 1/2 cup sour cream
  • 4 ounce cheddar cheese
  • 1/2 cup salsa

Serve With

  • 2 medium apple

Instructions

  • Thinly slice onion and place  in the bottom of a crockpot. Drain and rinse beans.
  • Rub chicken thighs with salt and pepper then lay them on top of the onions.
  • Add the beans, corn, and 1 cup salsa to the chicken, then sprinkle with cumin and paprika.
  • Cover and cook on low for 4-5 hours until chicken is cooked through and shreds easily with a fork.
  • Before serving, heat a dry skillet over high heat. Add tortillas–cooking one at at time–and heat about 20 seconds per side until just beginning to brown. Wrap in foil and place in a 200° F oven to keep warm.
  • When ready to eat, fill each tortilla with chicken and black bean mixture. Top with diced tomato, shredded lettuce, sour cream, cheese and salsa, if desired. Serve with apple slices.
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