You're going to love this one! Throw everything into a crock pot and serve it up however you want–quesadillas, tacos, over rice... You'll have lunches or dinners (or both) for days. Or you can freeze some of it for a day that you just don't feel like cooking. And just when you thought it can't get any better, it does–it's vegan and gluten free!
Crockpot Southwest Filling
(For printable PDF, click HERE)
Serves: A lot | Prep Time: 15-20 minutes | Cook Time: 2-4 hours
1 cup black beans
1 cup garbanzo beans
1 cup uncooked red lentils 2 bell peppers (different colors)
1 large can tomatoes
1/2 yellow onion
1 T cumin
1 T coriander
1 T paprika
2 cloves garlic
cayenne pepper (to taste, depending on how spicy you like it)
Rinse beans and lentils
Chop bell peppers, yam, onion, and garlic
Blend tomatoes until as smooth as you like
Mix all ingredients into crockpot and cook on high for 2-4 hours or until lentils and yams are soft.
Use to fill quesadillas, tacos, or whatever you want.