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Square photo of two close up pinto beans tacos on a white plate and open straw mat.
4.97 from 27 votes

Vegan Tacos with Chipotle

Slow Cooker Chipotle Tacos recipe is easy and has an unusual list of ingredients. You would never guess.
Course Main Dish
Cuisine Mexican Style, Tacos
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 Tacos
Calories 184kcal
Author Ginny McMeans


  • 30 ounces pinto beans, 2 cans, 15 ounces each, drained
  • 1 cup corn, canned, frozen or fresh
  • 3 ounces chipotle peppers in adobo sauce - from a can, chopped
  • 6 ounces tomato paste - 1 can
  • ¾ cup chili sauce
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 10 taco shells of your choice
  • favorite toppings - lettuce, avocado, lime


  • Well, here we go. I am all about 'easy' cooking.
  • Put everything in the crockpot except for the taco shells and the toppings.
  • Cook on low 3 to 4 hours or on high 1 ½ to 2 hours.
  • Spread quite a bit on your favorite taco shells, hard or soft.
  • Top with lettuce (I used sliced romaine and on another night - baby spinach).
  • You can also add avocado.  Lime is a nice touch too.
  • Serve with some rice if you like.



Let cool to room temperature and then pack in rigid sided containers as defined in my article How to Prepare Food for the Freezer
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.


Serving: 1Taco | Calories: 184kcal | Carbohydrates: 33g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 774mg | Potassium: 556mg | Fiber: 8g | Sugar: 7g | Vitamin A: 864IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 3mg