SLOW COOKER CHIPOTLE TACOS

SERVES 8 TACOS

2 425g (15oz) cans pinto beans, drained and rinsed

1 cup corn, fresh, frozen, or canned

85g (3oz) chipotle pepper in adobo sauce

2 peppers, chopped

170g (6oz) tomato paste

3⁄4 cup Thai sweet chili sauce

1 tbsp unsweetened cocoa powder

1 1⁄2 tsp taco seasoning

8 white corn taco shells or tortillas, or your favourite

Favourite toppings:
spinach, lettuce, black olives, lime, avocado, peppers

NUTRITIONAL VALUES

Calories: 1928kcal
Fat: 58.8g (27.1g S.Fat)
Carbs: 255.7g
Protein: 101.1g
Sugar: 36.1g
Sodium: 2470mg

METHOD

Except for the taco shells and toppings, combine everything in the crock pot. Cook for 3 to 4 hours on low or 1 1/2 to 2 hours on high.

Spread a generous amount of filling on your taco shells, hard or soft. Toppings of your choice

THREE-LAYER TACOS WITH KALE SLAW

SERVES 6 TACOS

FOR THE FILLING

1 tbsp taco seasoning

3 tbsp tamari

227g (8oz) extra-firm tofu, drained, and cut into 1⁄2-inch chunks

1 425g (15oz) can pinto beans, drained and rinsed

1⁄4 cup finely diced white onion

2 Roma tomatoes, finely diced

1⁄2 tsp salt

Pinch of ground black pepper

1 tsp chopped parsley

FOR THE KALE SLAW

1 cup de-stemmed and coarsely chopped kale

1 tbsp lemon juice

1 cup thinly sliced purple cabbage

1 cup thinly sliced green cabbage

1⁄4 cup shredded carrots

2 tbsp dairy-free mayonnaise

1 tbsp lime juice

1 tsp maple syrup

1 chipotle pepper in adobo sauce, chopped finely

FOR THE ASSEMBLY

6 taco shells

NUTRITIONAL VALUES

Calories: 1076kcal
Fat: 32.7g (9.5g S.Fat)
Carbs: 143.1g
Protein: 55.6g
Sugar: 9.7g
Sodium: 2179mg

METHOD

FILLING:
Mix the taco seasoning and tamari in a small bowl. Place aside.

Toss the tofu in the tamari mixture. While preparing the bean mixture and slaw, marinate.

In a small bowl, combine the beans, onion, tomatoes, salt, pepper, and parsley. Toss everything together and set aside to meld.

KALE SLAW:
In a medium mixing bowl, combine the kale and lemon juice. To soften the kale, massage it with your hands. Combine the cabbages, carrots, mayonnaise, lime juice, maple syrup, and chili in adobo sauce in a mixing bowl. Combine thoroughly.

ASSEMBLY:
Layer the taco shells with the bean mixture, tofu, and finally the slaw.

ROASTED TACO-SEASONED EDAMAME AND CHICKPEAS

SERVES 7 PORTIONS

340g (12oz) frozen edamame

1 425g (15oz) can chickpeas, drained (save the liquid to use as aquafaba) and rinsed

4 tbsp taco seasoning

3 tbsp aquafaba

NUTRITIONAL VALUES

Calories: 90kcal
Fat: 4.4g (1g S.Fat)
Carbs: 12.8g
Protein: 1.6g
Sugar: 10.5g
Sodium: 10mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6).

Cook the edamame according to the package directions.

On a baking sheet, spread the chickpeas and cooked edamame. 20 minutes in the oven

In a medium mixing bowl, combine the taco seasoning.

Toss the edamame and chickpeas with the aquafaba after they have been removed from the oven. Add to the taco seasoning and coat thoroughly.

Return to the oven for another 10 minutes.

You can eat these as soon as they've cooled enough to handle but leave them in the oven to cool for at least 2 hours to overnight before storing. Keep it in an airtight container. They will last for two weeks.