Ginny McMeans
Try this Ginny McMeans recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1 (6 oz.) can tomato paste
- 1 teaspoon ground cumin
- 2 (15 oz.) cans pinto beans drained
- 1 cup corn kernals canned, frozen or fresh
- 1 chipotle pepper in adobo sauce chopped (there must be different heats with the brands for these peppers because the first time i made this i used the whole can and it was delicious - other cans were so hot one was plenty - please check the heat before adding to your recipe and decide on
- 3/4 cup chili sauce
- Carbohydrate 2.64359396354437 g
- Cholesterol 0 mg
- Fat 0.483266042482172 g
- Fiber 0.767970829136837 g
- Protein 0.644070001220521 g
- Saturated Fat 0.0994819792933895 g
- Serving Size 1 1 Serving (47g)
- Sodium 12.3092604490618 mg
- Sugar 1.87562313440753 g
- Trans Fat 0.0397495417137216 g
- Calories 14 calories
Well, here we go. I am all about 'easy' cooking.Put everything in the crockpot.Cook on low 3 to 4 hours or on high 1-1/2 to 2 hours.Spread quite a bit on your favorite taco shells, hard or soft.Top with lettuce (I used sliced romaine).You can also add fresh tomatoes.I am a sucker for avocado and lime.Serve with some beans and rice if you like. You can even try my Homemade Slow Cooker Refried Beans
