|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 cup||Frozen yellow corn kernels|
|2 cup||Lettuce, romaine (sliced, for topping)|
|2 can(s) (15oz)||Pinto beans, canned (drained)|
|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.
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