You know when you’re just cruising around social media and you see an eye catching post like this one: Suck at Cooking? Here are 6 Vegan Recipes You Can Handle, and then suddenly you’re down the rabbit hole making your own version of someone else’s recipe? Once I saw these words Slow Cooker Chipotle Tacos, I was in.
We’d received the slow cooker as one of our wedding presents, but I hadn’t been much interested in the recipes in the slow cooker book I’d gotten. (Please, Isa – write one!!) One of my friends had also recently asked me if I knew of any cheap, easy, slow cooker recipes, so I thought the timing was perfect. I really liked the simplicity of this recipe, but also decided to use it as an excuse to take care of some of the leftovers I had in the fridge. Plus, I did some swaps for other stuff called for like chipotle powder vs. pepper, and Sriracha BBQ sauce instead of the chile sauce. So, I’m not saying this is some perfected recipe by any means! It was really more of an experiment that I’m documenting for the future. 🙂 (Which is really what I use blogging for the most, if I’m being honest.)
We like spicy food, so this has many layers of heat. If you want a lot less, use regular black beans and regular BBQ sauce, and maybe chili powder instead of the chipotle powder. Adjust salt as necessary.
Slow Cooker Spicy Chipotle BBQ Beans
2 (15 oz.) cans Spicy Black Beans (Trader Joe’s), drained
1 can of garbanzo beans, rinsed and drained
1/2 c. peas (leftovers)
1 cup corn kernals, frozen
1.5 c. frozen veggies
~ 6 oz. tomato paste (leftovers)
~ 8 oz. tomato sauce (leftovers)
3/4 cup Sriracha BBQ sauce (Trader Joe’s)
2 tbsp. chipotle powder (could use just 1 tbsp, a chipotle pepper, or maybe some chili powder instead?)
1 tbsp. unsweetened cocoa powder
1 tsp. ground cumin
1/2 tsp. cinnamon
1 tsp. salt
1. Mix everything up well in the insert, and set cooker to High for 2 hours.
(The original recipe cook times were Low 3-4 hours, or High 1.5-2 hours, but I added a bit of volume, so went for the higher.)
2. Cook up some rice if you feel like it, or use it as filling for things.
Okay, I had my doubts, but this actually turned out pretty well! I was really happy with the veggies I threw in too. I almost put in greens, but I was really in the mood for cauliflower. VERY HOT though, so adjust spices accordingly! No knifework and just throwing everything into the crockpot was a pretty awesome way to get dinner on the table. It took maybe 10 minutes to prepare, popped the lid on, and then I just walked away. The only thing that really heated up the kitchen was the rice that I cooked on the stove halfway through, so extra bonus points for a hot summer day with no A/C. (Thomas is working on trying to find us one as I type this. Heat wave this weekend!) I’m glad I documented this, so I can play with the ingredients another time.
Have any slow cooker recipes to share or a favorite book to recommend? Please let me know!