Recipe: Taco Filling
Taco filling in a freezer meal? Yes! Quick and easy prep, then delicious and hearty tacos for dinner. All in the slow cooker – what more could you ask for? Such a healthy dinner. Let’s get cooking.
Ingredients
-
- black beans, 19oz can
- black eyed peas, 19oz can
- corn, 12oz can
- diced tomatoes, 19oz can
- large red onion
- 3 jalapeño
- 1 teaspoon of cumin, chili powder, and tex mex seasoning
- a cup of gluten free vegetable broth
First, open the cans of beans and corn – drain and rinse. Add to a large freezer bag. Then, add in all the tomatoes (juice and all). Dice the red onion and jalapeños and add to the bag. Then, add in the spices and the cup of broth.
It’ll keep in the freezer for about 60 days.
When you’re ready, cook in the slow cooker on low for 8 hours.
Then, just before dinner, cut an avocado, get out some salsa and crumble some feta. Heat up the taco shells and you’re all set.
The taco filling is full of flavour and rich in protein.
It’s really good over rice, too and works well for lunch the next day.
Recipe
Taco Filling
Ingredients
- black beans 19oz can
- black eyed peas 19oz can
- corn 12oz can
- diced tomatoes 19oz can
- large red onion
- 3 jalapeño
- 1 teaspoon of cumin chili powder, and tex mex seasoning
- a cup of gluten free vegetable broth
Instructions
- First, open the cans of beans and corn - drain and rinse. Add to a large freezer bag.
- Then, add in all the tomatoes (juice and all).
- Dice the red onion and jalapeños and add to the bag.
- Then, add in the spices and the cup of broth.
- When you're ready, cook in the slow cooker on low for 8 hours.
- Then, just before dinner, cut an avocado, get out some salsa and crumble some feta. Heat up the taco shells and you're all set.
