Crockpot Southwest Filling

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

#TexMex #SouthwesternFood #GlutenFree #DairyFree #Vegetarian #Dinner #Crockpot


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 yam

1 T cumin

1 T coriander

1 T paprika

2 cloves garlic

cayenne pepper (to taste, depending on how spicy you like it)

  1. Rinse beans and lentils

  2. Chop bell peppers, yam, onion, and garlic

  3. Blend tomatoes until as smooth as you like

  4. Mix all ingredients into crockpot and cook on high for 2-4 hours or until lentils and yams are soft.

  5. Use to fill quesadillas, tacos, or whatever you want.

Crockpot | Easy | Tex-Mex

#Vegetarian #Lunch #Dinner #GlutenFree #TexMex

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Hi! I'm Felicia. I believe that food should be simple and the ingredients should be just that: ingredients. I also believe that balance and moderation are essential. So come to my kitchen, and let's make everyday family foods healthier. Or click here to learn more about me.