Vegan Tacos with Chipotle from the Crockpot

Vegan Tacos from the slow cooker is an easy way to get dinner on the table. Spicy chipotle in adobo sauce and some unusual ingredients, that you would never guess, go into the crockpot and in a few hours – Whoa! A vegan taco recipe keeper.

Mexican food is my favorite and to me, it consists of any concoction encased in soft or crispy tortillas.

The Slow Cooker Chipotle Tacos filling can be put in either kind of tortilla so that makes it doubly wonderful. I’ve also rolled the filling in soft tacos along with dairy-free cheese – like a burrito.

You can even put them in those very small tortillas and have street tacos. It’s just good stuff.

Simple Dining

Crock Pot recipes can be so easy and this Vegan Tacos with Chipotle in adobo sauce is one of the simplest.

All you have to do is round up all of the ingredients, put them in the crockpot, 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.

I have made this recipe many times and there are actually three different meals with three different taco shells in the photographs on this page.

This vegan taco recipe is just so easy and so tasty that I keep making it over and over again.

The recipe has an unusual list of ingredients. You would never guess what they are. I don’t want to give it away. Try not to jump down to the ingredients list.

It makes it more fun that way.

If you do take a peek,  read slowly so you can be surprised – more than once.

It is easy to double or triple the ingredients too. So take it to a potluck or serve to a huge crowd. The filling will freeze really well too.

Now, let’s take a look at the ingredients! Can you guess what some of them are just from the picture?

Ingredients

• Pinto beans – are traditional in Mexican fare and the main ingredient for this flavorful mix.
• Corn – mixes so well with beans and they offer more nutrients too.
• Chipotle peppers in adobo sauce – are a very spicy addition that is just right for this recipe.
• Tomato paste – adds rich flavors for the basis of this taco mixture.
• Chili Sauce – is a surprise ingredient but what a wonderfully sweet addition. I’ve also used an Asian sweet chili sauce and it’s really good too.
• Unsweetened Cocoa Powder – gives a hint of depth for this saucy base.
• Ground Cumin – is also unusual but gives more of a tasty kick.
• Ground Cinnamon – isn’t used too much in Mexican cooking but occasionally it adds exactly the spice that is needed.
• Taco shells – hard white or yellow corn shells or any of your favorites, hard or soft.
• Favorite toppings – can be kept simple because there is already so much flavor. A nice addition can always be lettuce, avocado and lime.

Instructions

Well, here we go. I am all about ‘easy’ cooking.

Cut up the chipotle peppers into smaller pieces.

• Put everything in the crockpot. You don’t need a large crockpot for this size recipe. Stir well.

• Cook on low 3 to 4 hours or on high 1 1/2 to 2 hours. If you cook on high stir occasionally so that the mixture doesn’t burn or stick on the top edge.
• Spread quite a bit on your favorite taco shells, hard or soft.
• Top with lettuce or baby spinach or you could put it down as a bottom layer. In the photos I’ve used sliced romaine and on another night baby spinach.
• You can also add avocado and black olives. Lime is a nice touch too.
• Serve with rice if you like.

Let everyone spoon up their own filling and add the toppings that they want.

Can you freeze taco fillings

• This one? You can!
• IF FREEZING:
• Let cool to room temperature and then pack in rigid sided containers as defined in my article How to Prepare Food for the Freezer
• 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. You could heat it in the microwave too.