Taco Mix (slow cooker)

Here is the pulse recipe for February. Another bonus, it's easy and a slow cooker recipe. This recipe does require you to be around when you cook it as for the last portion of cooking you will need to stir it every 30 minutes. If you forget to soak the beans, you could get away soaking them for less time than overnight as they will soften in the slow cooker. Serve in taco shells with toppings of your choice- lettuce, tomato, guacamole, salsa, cheese, etc. This mix is also great used the next day in a quesadilla for lunch.  

*For the taco mix I like to use this recipe here.

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3 cups     Black Beans, dried
1.5 cups  Corn
1              Bell pepper, diced
3/4 cup   Onion, diced
1 can       Tomato paste
1/2 Tbsp  Taco mix*
2 tsp        Cumin
1 tsp        Thyme
4 Tbsp     Braggs
2 Tbsp    Apple Cider Vinegar
3 Tbsp    Water

1. Soak black beans overnight. Cook for 35 minutes.
2. Dice pepper and onion, put in the bottom of the slow cooker.
3. Mix pepper and onion with Braggs and apple cider vinegar.
4. Add black beans and corn (put the corn in the centre of the beans).
5. Cook on high for 2 hours.
6. Add in water, tomato paste and spices and continue to cook for 1.5 - 2 hours on high. Stir every 30 minutes.  

Looking for more recipes that include pulses to add to your repertoire? Contact Jill, Nurture The Future's Registered Dietitian at nf.nutrition@gmail.com 

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