| 10 | 260 | 286 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 4 h | 4 |
| 3/4 cup | Chili sauce, hot |
| 1 chile | Chipotle chiles in adobo sauce, La Costena (chopped) |
| 1 tbsp | Cocoa powder, unsweetened |
| 1/2 tsp | Cumin |
| 1 cup | Frozen yellow corn kernels |
| 2 cup | Lettuce, romaine (sliced, for topping) |
| 2 can(s) (15oz) | Pinto beans, canned (drained) |
| 1/2 tsp | Salt |
| 1 large | Tomato (chopped, for topping) |
| 1 small can | Tomato paste, canned |
1. Put everything in the crockpot. Cook on low 3 to 4 hours or on high 1-1/2 to 2 hours.
2. Spread over your favourite taco shells, hard or soft. Top with lettuce and fresh tomatoes.
Enjoy!
Beans
are a great source of fiber which helps to support healthy digestion!
To make this recipe grain-free - use Boston lettuce wraps instead of hard/soft tacos
| Meat Alternative | 1.3 |
| Vegetables | 3.5 |
