Whole Food Mommies IRISH TACOS
Oh- this recipe makes me so HAPPY! Maybe it’s because I created it all by myself…
or maybe it’s because it’s a super easy crockpot recipe (I am always looking for these!)…
or maybe it’s because it freezes AWESOME and I can make a batch and add 4 additional dinners to my freezer for later use?
It’s probably the combination of all 3 of these PLUS it tastes SO GOOD!
IRISH TACOS
Ingredients
2 15 oz. cans of Black Beans (I love using the S&W Brand Cuban Recipe- adds tons of flavor!)
8 Medium sized Potatoes (sweet potatoes also work) diced small (using a good knife, this takes 5 minutes)
1 carrot, chopped
2 celery stalks, chopped
1/2 red onion, chopped
4 cloves of garlic, minced
1 green bell pepper, chopped
1 jalapeno pepper, seeded and minced (optional)
1/2 cup dry lentils
1 28 oz can of tomatoes (stewed or plain, I love to use 1 jar of my homemade canned stewed tomatoes, recipe found here)
1 tsp chili powder
2 TBS ground cumin
1/2 tsp oregano
1/2 tsp ground pepper
3 TBS Red Wine Vinegar
2 tsp salt
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Directions
1. Throw everything into your crockpot/slow cooker and mix well. Set your crockpot on HIGH and let cook for 5 hours (a little more or a little less- check to make sure the potatoes are cooked, but not mushy).
2. Once the mixture is cooked, it will be very chunky. I use a hand immersion blender* and blend the mixture for a few seconds until half of it has blended and the other half is still chunky. Perfect texture for Irish Tacos! *You can also use a blender or food processor by transferring half the mixture over and then back in…but a hand blender makes for so much less mess!
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Serve over corn tortillas with lettuce, romaine, salsa or pico, and it goes perfectly with avocados!
Optional Recipe Idea that saves a few hours:
Instead of cooking the potatoes in the crockpot, you can bake them in the oven! Add a half of diced onion and less than 1 tablespoon oil- mix to coat. Then place on a baking sheet and cook at 425 for 25 minutes, or until browned.
Without the potatoes, your crockpot mixture only takes 2 and a half hours to cook the lentils. And my family loves the texture of the potatoes when I cook it this way.
Hope you enjoy this as much as I do!
much love, {m}
p.s.
Don’t forget! You can freeze this for later use! To thaw, either place in your refrigerator for a few hours or place in warm water in a saucepan over medium heat until it begins to warm. Then remove from bag and warm in another saucepan over medium heat until hot and bubbly 🙂
Source: WFM 1-10