Name: Slow Cooker Veggie Taco Filling with Peppers and Corn
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 8
Cuisine: Tex-Mex
Ingredients: 1 can (15 oz) black beans, rinsed; 1 can (15 oz) diced tomatoes; 1 cup corn kernels (fresh or frozen); 1 cup low-sodium vegetable broth; 1 medium onion, diced; 1 tbsp fresh lime juice; 1 tsp ground cumin; 2 cups diced bell peppers (red and yellow); 2 tbsp olive oil (for sautéing, optional); 2 tsp chili powder; 3 cloves garlic, minced; Fresh cilantro for garnish (optional); Salt and pepper to taste

This Slow Cooker Veggie Taco Filling with Peppers and Corn is a vibrant, flavorful blend of bell peppers, corn, and spices. Perfect for tacos or bowls, it’s vegan, gluten-free, and effortlessly delicious, ready with minimal prep.

Why You’ll Love This Recipe

This Slow Cooker Veggie Taco Filling with Peppers and Corn is a game-changer for quick, wholesome meals bursting with Tex-Mex flair. Colorful bell peppers, sweet corn, and hearty black beans simmer in a smoky, spicy tomato-based sauce, creating a versatile filling that’s perfect for tacos, burritos, or grain bowls. The slow cooker makes it hands-off, filling your kitchen with an irresistible aroma while you go about your day. Vegan, gluten-free, and packed with fiber and flavor, it’s ideal for weeknight dinners, meal prep, or feeding a crowd. Customize with your favorite toppings or heat level, and enjoy leftovers that taste even better the next day for a stress-free, crowd-pleasing meal.

Recipe Tips and Tricks

Sauté Aromatics First: Enhances flavor depth; skip for quicker prep if needed.
Rinse Beans: Removes excess sodium and improves texture.
Layer Veggies: Place heartier peppers at bottom for even cooking.
Adjust Spice: Start with 1 tsp chili powder; add more for heat lovers.
Check Liquid: Add broth if too dry; cook uncovered last 30 minutes if soupy.
Taste Before Serving: Adjust salt, lime, or spices for perfect balance.
Use Fresh Corn: When in season for sweetness; frozen is convenient.
Shred Veggies Uniformly: Ensures even cooking and consistent bites.

Yield: 8 Servings

Slow Cooker Veggie Taco Filling with Peppers and Corn

Vibrant vegan taco filling with peppers, corn, and smoky spices, slow-cooked.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 10 minutes

Total Time 4 hours 25 minutes

Ingredients

1 can (15 oz) black beans, rinsed
1 can (15 oz) diced tomatoes
1 cup corn kernels (fresh or frozen)
1 cup low-sodium vegetable broth
1 medium onion, diced
1 tbsp fresh lime juice
1 tsp ground cumin
2 cups diced bell peppers (red and yellow)
2 tbsp olive oil (for sautéing, optional)
2 tsp chili powder
3 cloves garlic, minced
Fresh cilantro for garnish (optional)
Salt and pepper to taste

Instructions

Prep Veggies: Dice bell peppers and onion uniformly; thaw corn if frozen for quick prep.
Sauté Aromatics (Optional): Heat olive oil in a skillet; cook onion and garlic 3-4 minutes until fragrant.
Layer Slow Cooker: Place bell peppers, corn, and black beans in a 4-quart slow cooker.
Add Tomatoes and Broth: Pour in diced tomatoes with juice and vegetable broth for a flavorful base.
Season: Add sautéed onion-garlic (or raw), chili powder, cumin, salt, and pepper; stir gently.
Cook Low: Cover and cook on LOW for 4 hours until veggies are tender and flavors meld.
Check Consistency: If too watery, cook uncovered for 30 minutes; add broth if too dry.
Brighten Flavors: Stir in lime juice; taste and adjust salt or spices for perfect zing.
Rest: Let filling rest 10 minutes off heat to thicken and enhance flavors.
Serve: Spoon into tortillas or bowls; garnish with cilantro and enjoy with avocado or salsa.

Notes

Use a 4-quart slow cooker for even cooking and optimal texture.
Sautéing onions and garlic adds depth but can be skipped for simplicity.
Leftovers are perfect for tacos, burritos, or grain bowl toppings.
Add lime at the end to preserve its bright, fresh flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 105Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 188mgCarbohydrates 21gFiber 3gSugar 7gProtein 5g

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

Bell Peppers (2 cups, diced): Red and yellow for sweetness and color; green for bite.
Corn (1 cup): Fresh or frozen kernels for sweet crunch; canned works if drained.
Black Beans (1 can, 15 oz): Rinsed for heartiness; pinto beans as alternative.
Diced Tomatoes (1 can, 15 oz): Fire-roasted for smoky depth; fresh diced if preferred.
Vegetable Broth (1 cup): Low-sodium for control; enhances flavor base.
Onion (1 medium, diced): Yellow for sweetness; red for sharper flavor.
Garlic (3 cloves, minced): Fresh for bold aroma; powder (1 tsp) as substitute.
Chili Powder (1-2 tsp): Adjust for heat; blends with cumin for warmth.
Cumin (1 tsp): Earthy spice; essential for Tex-Mex flavor.
Lime Juice (1 tbsp, fresh): Brightens dish; lemon as substitute.

Variations and Substitutions

Protein Boost: Add lentils, tofu, or plant-based crumbles for extra heartiness.
Vegan: Naturally vegan; ensure broth is plant-based.
Gluten-Free: Naturally GF; confirm all ingredients are compliant.
Veggie Swap: Try zucchini, mushrooms, or carrots for variety.
Spicy Kick: Add ½ tsp cayenne, jalapeños, or hot sauce.
Bean Swap: Use kidney or pinto beans instead of black beans.
Herb Twist: Add fresh cilantro or oregano at end.
Low-Carb: Serve in lettuce wraps instead of tortillas.