Crockpot Tacos

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Crockpot Tacos

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Course: Main Course
Cuisine: American
Keyword: Crockpot Tacos
Prep Time: 15 minutes
Cook Time: 5 hours
Servings: 12


  • 12 regular taco shells


  • 2 cup black beans, canned
  • 2 clove garlic
  • 14 1/2 ounce diced tomatoes, canned
  • 1 cup corn, frozen
  • 1 cup brown rice, raw
  • 1 teaspoon chili powder
  • 1/2 tablespoon oregano, dried
  • 1/2 teaspoon cayenne or red pepper
  • 1 teaspoon cumin, ground
  • 1 teaspoon onion powder
  • 1/2 teaspoon celery salt


  • 1/4 teaspoon chipotle chili powder


  • 1 medium onion
  • 2 cup lettuce, shredded
  • 1 cup salsa

Serve With

  • 2 cup pineapple


  • Drain and rinse black beans; mince garlic cloves.
  • Place all filling ingredients (including chipotle powder if desired) into a crock pot (do not drain tomatoes); cover and cook on low for 5 hours.
  • Before serving, dice onion, shred lettuce, and warm taco shells according to the package instructions.
  • Fill warm shells with bean mixture and top with desired toppings; serve pineapple on the side.
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