Slow Cooker Black Beans & Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
16 oz. chicken breasts1 15 oz. can black beans, drained & rinsed1 15 oz. can tomatoes (with or without spices)1 1/8 tsp chili powder3/4 tsp plus 1/8 tsp cumin1/4 tsp garlic powder1/4 tsp oregano1 tbsp cilantro (optional)
Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder & 1/8 tsp. cumin.
Add the beans and tomatoes to the crockpot and season with the remaining chili powder and cumin. Place chicken in the crockpot and cover. Cook on high for 2 hours.
After chicken is cooked through, remove from the crockpot and shred with two forks. Drain the beans and transfer to a platter or back to the crockpot to keep warm.
Divide the chicken into four large burritos or 12 small tacos. (Calories above are for a total of four large burrito-style tacos, 1/2 a recipe for 2 people, two per person.) Count your wrap or taco shell & toppings (lettuce, tomato, sour cream, cheese) separately when counting calories.
Serving Size: 1/2 a portion
Add the beans and tomatoes to the crockpot and season with the remaining chili powder and cumin. Place chicken in the crockpot and cover. Cook on high for 2 hours.
After chicken is cooked through, remove from the crockpot and shred with two forks. Drain the beans and transfer to a platter or back to the crockpot to keep warm.
Divide the chicken into four large burritos or 12 small tacos. (Calories above are for a total of four large burrito-style tacos, 1/2 a recipe for 2 people, two per person.) Count your wrap or taco shell & toppings (lettuce, tomato, sour cream, cheese) separately when counting calories.
Serving Size: 1/2 a portion
Nutritional Info Amount Per Serving
- Calories: 541.6
- Total Fat: 8.3 g
- Cholesterol: 140.5 mg
- Sodium: 1,428.2 mg
- Total Carbs: 58.0 g
- Dietary Fiber: 15.6 g
- Protein: 68.0 g
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