There’s nothing I love more than taking 10 minutes in the morning to prep a slow cooker meal, and coming home 9 hours later to find dinner ready & waiting! This dish is simple & comforting, but the salsa & spices keep it from being too basic or boring, and it has turned out to be one of our favorite vegetarian main dishes.
Zack is not a fan of sweet potatoes, so I use a large russet potato for him and a sweet potato for me. One variation of this recipe I particularly liked was using half pinto beans and half black beans – the pinto beans get a little creamier when cooked for a few hours in the slow cooker but the black beans still maintain their texture and chew. Either way, this recipe is perfect if you have a few minutes in the morning to throw everything into the slow cooker.
If you’re looking to up the protein in this meal you could add cooked taco meat, shredded chicken or smoked tofu on the side. Kale or spinach also wilts beautifully under the bean mixture if you want to add something green to your plate!
Slow Cooker Mexican Beans & Potatoes
Serves 2 with leftovers
adapted from Real Food Whole Life
2 medium potatoes (sweet or white), scrubbed
2 cans of black beans (or beans of your choice), drained & rinsed
1 cup of medium salsa (the less chunky, the better)
1/2 tsp salt
1/2 tsp minced garlic
1 1/2 tbsp chili powder
Combine beans, salsa, salt, garlic & chili powder in the bottom of your slow cooker.
Place potatoes on top of the bean mixture, and cook on low for 6 hours or high for 4 hours, or until the potatoes are tender and the bean mixture has thickened.
Split open the potatoes, and top with the bean mixture and any other toppings desired!
Cilantro, thinly sliced red onion, avocado, plain yogurt or shredded cheese would all be great additions.
We usually have some of the bean mixture leftover, and it keeps well in the fridge for 5-6 days. It would be great scrambled into eggs for breakfast, or repurposed as taco filling!