Mexican food is my favorite and to me it consists of any concoction encased in soft or crispy tortillas. Slow Cooker Chipotle Tacos filling can be put in either kind so that is doubly wonderful for me. The recipe is easy and has an unusual list of ingredients. You would never guess. Get the ingredients all together, put them in the crock pot, turn it on and … that is it. After the cooking time has ended all you need to do is spoon it down the middle of a taco shell and eat it up.
2 (15 oz.) cans Pinto Beans, drained
1 cup corn kernals, canned, frozen or fresh
1 chipotle pepper in adobo sauce, chopped (there must be different heats with the brands for these peppers because the first time I made this I used the whole can and it was delicious - other cans were so hot one was plenty - please check the heat before adding to your recipe and decide on what you like)
1 (6 oz.) can tomato paste
3/4 cup Chili Sauce
1 Tablespoon Unsweetened Cocoa Powder
1 teaspoon Ground Cumin
1/2 teaspoon Ground Cinnamon
1/2 teaspoon salt
Well, here we go. I am all about 'easy' cooking.
Put everything in the crockpot.
Cook on low 3 to 4 hours or on high 1-1/2 to 2 hours.
Spread quite a bit on your favorite taco shells, hard or soft.
Top with lettuce (I used sliced romaine).
You can also add fresh tomatoes.
I am a sucker for avocado and lime.
Serve with some beans and rice if you like. You can even try my Homemade Slow Cooker Refried Beans at this link http://veganinthefreezer.com/2012/10/06/refried-beans
Let cool to room temperature and then pack in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator a few (4 to 6) hours before serving.
Put the filling in a saucepan to heat through and serve.