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Vegan Slow Cooker Tacos

This simple vegan meal is great for the cold winter months, throw everything in your slow cooker and dinner is ready! It can be cooked in large batches and frozen or served fresh.


  • Whole Wheat Taco Shells
  • Chopped Onion
  • Chopped Lettuce
  • Sliced Avocado
  • Lime
    Taco Filling:

    • 30 oz pinto beans (we used Eden Organic canned pinto beans but you can also use your crock pot to slow cook dry beans)
    • 1 cup fresh corn kernels
    • 1 chipotle pepper packaged in abodo sauce minced (for spicier filling you can use the whole can of peppers)
    • 6 oz tomato paste
    • 6 oz chili sauce
    • 1 Tbsp unsweetened cocoa powder
    • 1 tsp ground cumin
    • ½ tsp ground cinnamon
    • ½ teaspoon salt

Begin by putting all the Taco Filling Ingredients in your slower cooker and turning on low for 3 hours. Turn the slow cooker up to high for a 4th hour.

Add the Taco Filling to your Taco Shells. Top with Onion, Lettuce, Avocado and a squeeze of Lime. Serve alone or with rice.

Makes 10 tacos.

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