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Slow Cooker Citrus Beef & Veggie Stir-Fry
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**Slow Cooker Vegetarian Taco

Slow Cooker Vegetarian Tacos

  • Cooking Time:

    5 hours
  • Servings:

    8–10

Ingredients

15 oz can Black Beans, rinsed and drained well
14 oz can Diced Toma­toes, not drained
1 c. Uncooked White or Brown Rice, not quick cook­ing
1 c. Frozen Corn Ker­nels
1 tsp. Chili Pow­der
½ tsp. Dried Oregano
¼ tsp. Chipo­tle Pow­der or Smoky Papri­ka
½ tsp. Hot Pep­per Flakes or Cayenne Pep­per
2 Gar­lic cloves, minced
1 tsp. Ground Cumin
1 tsp. Onion Pow­der
½ tsp. Cel­ery Salt
Addi­tion­al Ingre­di­ents:
12 Soft Flour/Corn or Hard Taco Shells
2 c. Shred­ded Crisp Let­tuce
8 oz. Shred­ded Ched­dar or Mon­terey Jack Cheese
8 oz. jar Taco Sauce or Sal­sa
1 Onion, Medi­um White diced
2.25 oz. Olives, Black sliced canned, drained
½ c. Sour Cream, option­al

This recipe for Slow Cook­er Veg­e­tar­i­an Tacos is a great dish to serve when you have veg­e­tar­i­an friends and also friends that are non-veg­e­tar­i­an. Serve the meat(s) as an addi­tion­al ingre­di­ent, since they will be mak­ing their own! Have FUNGREAT for a PARTY!

  1. Place all fill­ing ingre­di­ents into a slow cook­er.
  2. Cov­er. Cook on Low for 5 hours.
  3. Serve each per­son 2 taco shells or soft tacos, and allow them to cre­ate their own taco, using the addi­tion­al ingre­di­ents and fill­ing.

OPTIONAL: To change from Veg­e­tar­i­an you can also add ground or shred­ded beef and/or shred­ded chick­en or pork!

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Rachel
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Rachel

This was DELICIOUS. Only ques­tion — there was nowhere near enough liq­uid. I added about 2 cups and it was still ful­ly evap­o­rat­ed by the end. It’s def­i­nite­ly a keep­er for my fam­i­ly, just won­der­ing about the liq­uid…

Liz
Guest
Liz

There must be a mis­take because how could 1 cup uncooked rice cook in just the liq­uid from a 14 ounce can of toma­toes? It looks like some­thing my fam­i­ly would love, oth­er­wise.

Amanda
Guest
Amanda

I also added an extra cup of water with brown rice, and it turned out per­fect!

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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