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Recipe for vegan bean tacos

Slow Cooker Vegan Bean Tacos with Walnuts

Course Main Course
Cuisine Mexican
Keyword vegan tacos
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 487 kcal
Author Natalie Rizzo, MS, RD

Ingredients

  • 1/2 cup chopped white onion
  • 1 cup chopped carrot
  • 1 cup chopped mushroom
  • 1 tablespoon minced garlic
  • 2 cup mixed dry beans
  • 2 cup pureed San Marzano tomatoes
  • 1 cup water
  • 1/2 tablespoon Chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried Adobo chiles
  • 1/2 teaspoon salt
  • 12 corn tortillas
  • 1/2 cup chopped walnuts
  • 2 cups shredded cabbages
  • 3 limes halved
  • 1/2 avocado sliced

Instructions

  1. Place the onions, carrots, mushrooms, garlic, beans, San Marzano tomatoes, water, chili powder, cumin, Adobo Chiles and salt in a crock pot. Stir and cover. Heat on low for 6 hours or high for 4 hours.

  2. When the bean mixture is done, assemble the tacos.  Lay out two corn tortillas. Layer the bean mixture, California walnuts, chopped cabbage and carrots, juice of half a lime, and a slice of avocado on top of the tortilla. Enjoy!

Nutrition Facts
Slow Cooker Vegan Bean Tacos with Walnuts
Amount Per Serving (3 tacos)
Calories 487 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 384mg17%
Potassium 1070mg31%
Carbohydrates 56g19%
Fiber 20g83%
Sugar 7g8%
Protein 18g36%
Vitamin A 5739IU115%
Vitamin C 33mg40%
Calcium 153mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.