Slow Cooker Lentil & Black Bean Taco Filling

This Slow Cooker Lentil & Black Bean Taco Filling is a hearty, protein-packed vegetarian mix with smoky spices and zesty lime. Perfect for tacos, burritos, or bowls, it’s vegan, gluten-free, and ideal for easy weeknight meals.

Why You’ll Love This Recipe

This Slow Cooker Lentil & Black Bean Taco Filling is a vegetarian dream that doesn’t skimp on flavor or heartiness. Earthy lentils and creamy black beans soak up a smoky, spicy blend of cumin, chili powder, and smoked paprika, creating a versatile filling that’s perfect for tacos, burritos, or grain bowls. The slow cooker makes it effortless—just toss in ingredients and let it simmer into a fragrant, protein-rich masterpiece. It’s vegan, gluten-free, budget-friendly, and packed with nutrients, making it a win for healthy eaters and busy families alike. With vibrant lime and cilantro to finish, this filling is a crowd-pleaser that freezes beautifully for quick meals any time.

Recipe Tips and Tricks

• Rinse Lentils: Removes excess starch for better texture; use green or brown lentils.
• Sauté Aromatics: Enhances flavor depth; skip for quicker prep.
• Adjust Liquid: Add more broth if mixture looks dry during cooking.
• Taste and Season: Check spices and lime at end for perfect balance.
• Don’t Overcook: Lentils should be tender but not mushy—check at 5 hours.
• Use Smoked Paprika: Adds depth; regular paprika works but lacks smokiness.
• Add Veggies Late: Bell peppers or corn in last hour keep them vibrant.
• Mash for Texture: Lightly mash some beans for thicker consistency.

Yield: 8 Servings

Slow Cooker Lentil & Black Bean Taco Filling

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Hearty lentil-black bean taco filling, slow-cooked with smoky spices and lime.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 5 minutes

Total Time 6 hours 20 minutes

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, diced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp fresh cilantro, chopped (for garnish)
• 2 tbsp fresh lime juice
• 3 cloves garlic, minced
• 3 cups low-sodium vegetable broth
• Salt and pepper to taste

Instructions

1. Rinse Lentils: Place lentils in a sieve; rinse under cold water until clear—removes starch for better texture.
2. Sauté Aromatics: Heat a skillet with 1 tsp oil; cook onion and garlic 4 minutes until soft and fragrant.
3. Combine Spices: Stir chili powder, cumin, and smoked paprika into skillet; cook 30 seconds to bloom flavors.
4. Prep Slow Cooker: Add lentils, black beans, tomatoes, broth, and sautéed mixture to 4-6 quart slow cooker.
5. Season: Add salt and pepper; stir well to combine all ingredients evenly.
6. Cook Low and Slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until lentils are tender.
7. Check Texture: If too watery, cook on HIGH with lid off for 15 minutes to thicken.
8. Add Lime: Stir in lime juice for bright, fresh flavor; taste and adjust seasoning.
9. Rest: Let sit 5 minutes off heat—flavors meld and mixture thickens slightly.
10. Serve: Spoon into tacos, burritos, or bowls; garnish with cilantro for a vibrant finish.

Notes

• Use a 6 quart slow cooker for even cooking.
• For thicker filling, mash some beans and lentils at end.
• Leftovers make great nachos, quesadillas, or salad toppings.
• Store without garnishes; add fresh cilantro when serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 25Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 3130mgCarbohydrates 5gFiber 2gSugar 1gProtein 1g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Green or Brown Lentils (1 cup, dried): Hold shape better than red; rinse well.
• Black Beans (1 can, 15 oz, drained): Creamy texture; low-sodium preferred.
• Diced Tomatoes (1 can, 15 oz): Fire-roasted for extra flavor; fresh works too.
• Onion (1 medium, diced): Yellow for sweetness; red for sharper bite.
• Garlic (3 cloves, minced): Fresh for bold aroma; powder as backup.
• Vegetable Broth (3 cups): Low-sodium for control; adds savory depth.
• Chili Powder (1 tbsp): Warm spice base; adjust for heat preference.
• Cumin (1 tsp): Earthy flavor; freshly ground for intensity.
• Smoked Paprika (1 tsp): Smoky depth; regular paprika as substitute.
• Lime Juice (2 tbsp, fresh): Bright finish; bottled lacks zest.

Variations and Substitutions

• Bean Swap: Pinto, kidney, or white beans instead of black beans.
• Spicy Kick: Add jalapeño, cayenne, or chipotle powder for heat.
• Low-Carb: Serve in lettuce wraps or over cauliflower rice.
• Grain Boost: Add cooked quinoa or rice in last hour.
• Veggie Add-In: Stir in zucchini, corn, or carrots halfway through.
• Non-Vegan: Add shredded chicken or beef for meat lovers.
• Gluten-Free: Naturally GF; ensure broth is compliant.
• Fresh Herbs: Swap cilantro for parsley or oregano.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm on stove with splash of broth; microwave gently.

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