Chipotle chiles in adobo sauce, La Costena
(chopped)
1 cup
Frozen yellow corn kernels
2 can(s) (15oz)
Pinto beans, canned
(drained)
1 small can
Tomato paste, canned
1 tbsp
Cocoa powder, unsweetened
1/2 tsp
Cinnamon
1/2 tsp
Cumin
1/2 tsp
Salt
1 large
Tomato
(for topping; chopped)
2 cup
Lettuce, romaine
(for topping; sliced)
10 medium tortilla(s)
Wheat flour tortilla
Instructions
Put everything in the crockpot except flour tortillas and topping ingredients (lettuce, tomato). Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours.
Spread over your favorite taco shells, hard or soft. Top with lettuce and fresh tomatoes. Enjoy!
Notes:
Grain-Free
Use Boston lettuce wraps instead of hard/soft tacos