Ingredients:

  • 1 lb (450g) dried black beans, rinsed and sorted
  • 4 cups (950ml) vegetable broth, low sodium
  • 1 cup (150g) yellow onion, finely diced
  • 15 oz (425g) chunky salsa
  • 7 oz (200g) diced green chilies
  • 1/3 cup (40g) taco seasoning
  • 1 1/2 tbsp (15g) garlic, minced
  • 1 tbsp (15ml) olive oil
  • 1 lime, juiced
  • 12 corn or flour tortillas (6-inch)
  • 1 cup (140g) shredded Monterey Jack cheese
  • 1 cup (150g) shredded cabbage or slaw mix
  • Fresh cilantro for garnish
  • Sliced avocado for garnish

Instructions:

  1. Rinse the dried black beans under cold water using a fine-mesh strainer to remove any debris. Place the rinsed beans into the greased slow cooker basin.
  2. Add the vegetable broth, diced onion, chunky salsa, green chilies, taco seasoning, minced garlic, and olive oil to the pot. Stir well to ensure the seasoning is evenly distributed.
  3. Secure the lid and cook on Low for 8 hours or High for 4 hours until the beans are tender but not mushy.
  4. Stir in the fresh lime juice. Use a potato masher to lightly crush about 1/4 of the beans directly in the pot, stirring until the liquid thickens into a glossy sauce.
  5. Lightly toast the tortillas over an open gas flame for 10 seconds per side or in a dry skillet until warm and pliable.
  6. Assemble tacos by filling tortillas with the bean mixture and topping with shredded cheese, cabbage, cilantro, and avocado.