Bean Tacos Recipe
This bean filling cooks all day in your slow cooker, so when you come home all you do is add a few ingredients and make tacos.
SERVES ► 8
- 1 cup dried chickpeas
- 1 cup dried black beans
- 1 cup dried red kidney beans
- 7 cups water
- 1 large onion, chopped
- 5 cloves garlic, minced
- 2 jalapeño peppers, minced
- 1 cup sour cream
- 2 tomatoes, chopped
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 8 taco shells
- 1 cup Big Batch Guacamole
- 2 cups shredded Pepper Jack cheese
- 2 cups shredded lettuce
Sort chickpeas and beans and rinse; place in large bowl and cover with cold water. Let soak overnight.
In the morning, drain peas and beans, rinse, then combine with 7 cups water, onion, garlic, and jalapeño pepper in a 4–5 quart slow cooker.
Cover and cook on low for 8–10 hours or until beans are tender.
Preheat oven to 400°F.
Drain beans and place in large bowl with sour cream, tomatoes, salt and pepper; mix well.
Place taco shells on a cookie sheet and bake for 8–10 minutes or until hot.
Make tacos using bean mixture, guacamole, cheese, and lettuce. Serve immediately.
Dried beans are very inexpensive and so good for you. They're high in fiber and B vitamins, and also high in protein when combined with grains. They must be sorted before use, because in the harvesting process some dirt or twigs can be included. For the least “gassy effect” soak the beans overnight, then drain off the water and cook in fresh water.