Monday, September 1, 2014

Slow Cooker Black Bean Tacos with a Radish Salsa


Vegan Mofo is here!  For all of those that don't know, it's the vegan month of food, where bloggers everywhere get online to show off tasty treats.  I participated last year, and I'm going to again this year.  It snuck up on me a bit this year, so I don't have a theme.  I'll be bringing you yummy posts and some run downs of my favorite posts and recipes over the past year.  I hope you enjoy!

As you probably already know, taco night is a favorite in our house.  When our good friends, Kimmy and David, moved down the street, we thought we would welcome them with a good old fashion taco night.  I wanted to keep everything fresh and delicious, so I made a mango salsa to go with it!



Mango Salsa


  • 2 mangos, diced into small cubes
  • 1 red onion, diced small
  • 1 (15 oz) can of sweet corn, drained and rinsed
  • 1 (15 oz) can of black beans, drained and rinsed
  • 2 jalapeno, sliced thin and de-seeded
  • 1 can hot rotelle, undrained
  • 1 red bell pepper, de-seeded and diced thin
  • 1/2 cup cilantro, chopped small
  • juice from 2 limes
  • 1/2 tsp salt
  • 1 tbs olive oil
  1. Assemble all the ingredients in a large bowl and refrigerate for 1 hour before eating.


To top the tacos, I made a quick radish salsa.  The ingredients are super simple!

Radish Salsa

  • 1 cup radish slices
  • 1 cup cherry tomatoes, cut in half
  • 1 red bell pepper, diced thin and de-seeded
  • 1 tsp white wine vinegar
  • 1 pinch salt
  • 1 tbs chopped cilantro
  • juice from 1 lime


Slow Cooker Black Bean Poblano Taco Meat

  • 1 cup dried black beans
  • 2 poblano peppers
  • 1 yellow onion
  • 4 cups vegetable stock
  • 1 tbs cumin
  • 1/2 tsp salt
  • 1 can rotelle or 1 cup diced tomatoes
  1. Soak the beans in water overnight.
  2. Drain water and rinse beans.
  3. Add to a crock pot and add vegetable stock.
  4. Rough chop the peppers, tomatoes, and onions and add to pot.
  5. Cook on low for 6-8 hours.
  6. Add seasoning and let rest for 1 hour before serving.




No taco night would be complete without cashew cream as well!  I made my tacos with 2 corn tortillas, black beans, radish salsa and cashew cream.  Kimmy made a great cilantro rice to go with it.  Taco night success!

3 comments:

  1. YUM! This looks so good, and I love just about any recipe that includes the words "slow cooker" - ha! I'm so lazy. Thank you for sharing! I'm going to try this one out sometime...

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  2. Wow! Everything sounds so yummy - can't wait to try out that radish salsa.

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  3. This sure looks good! Specially the black beans look so warm and comforting.

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