Slow cookers are making a comeback, and they’re finally getting the recognition they deserve for being able to make more than a big pot of chili. For example, who knew you could make tacos in a crockpot?
Spray the slow cooker crock with olive oil or nonstick spray. Put beans, sweet potatoes, vegetable stock, lime juice, ground cumin, ground coriander, and minced garlic in the cooker.
2
Cook on high for about 3 hours, or until sweet potatoes are softened to your liking. Season the filling to taste with salt.
3
Put a generous amount of filling inside a warmed tortilla. Top with avocado, salsa, and a squeeze of lime juice.
Nutrition Facts
10 servings
Serving size
1 taco
Amount per serving
Calories151
% Daily Value *
Total Fat1.2g2%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium275mg12%
Total Carbohydrate31g12%
Dietary Fiber 6g22%
Total Sugars 0.3g
Protein5.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
10corn or flour tortillas
1(15 oz) can black beans, drained and rinsed
2large sweet potatoes or yams, diced in 1" cubes
¼cupvegetable broth (low-sodium preferred)
2tbspfresh lime juice
1tspground cumin
½tspground coriander
2tspgarlic, minced
2tspsaltor to taste
1pinchcayenne (optional)
Directions
1
Spray the slow cooker crock with olive oil or nonstick spray. Put beans, sweet potatoes, vegetable stock, lime juice, ground cumin, ground coriander, and minced garlic in the cooker.
2
Cook on high for about 3 hours, or until sweet potatoes are softened to your liking. Season the filling to taste with salt.
3
Put a generous amount of filling inside a warmed tortilla. Top with avocado, salsa, and a squeeze of lime juice.
AuthorLife and Health Network