Mood: Comfy-Slow Cooker Mexican Black Beans

Not sure about you…but my household eats tacos on rotation.  I’m often making tacos or an iteration of tacos such as burrito bowls (which is basically a deconstructed taco in a bowl form).

I really love making burrito bowls because it’s like the gift that keeps on giving.  As long as you put the effort in to the ‘fixings’, you will have some tasty meals in your future that take no time at all.  I love nothing more than making a meal out of little bits and bobs of maximum flavour.

One of the fixin’s I like to have on hand are these glorious mexican style black beans.  They are easy as hell to make because I use my slow cooker so it’s basically set and forget.  The other great thing about these beans is that I freeze them in ziploc bags in small portions so I whenever the craving for a burrito bowl hits…I just defrost and reheat.  BOOM.

All you need to do is throw your ingredients in to the slow cooker, turn it on and return 8-10 hours later.  *These are perfect to switch on during breakfast and they will be ready when you get home from work.

Here’s what they look like when they are done.

I use these beans in a variety of dishes, Sides to a taco night, quesadillas, burrito bowls, taquitos…so many options!!


  • 2 cups dried black beans
  • 8 cups of water
  • 1 Tbsp Cumin
  • 1 tsp smoked paprika
  • 1 tsp ancho chilli powder
  • 1 tsp mexican oregano (use regular if you don’t have mexican oregano on hand)
  • 1 onion diced
  • 1tsp salt (optional)


  1. Place all ingredients in a slow cooker
  2. Cook for 8-10 hours

The beans will still be whole, cooked through but also have a glorious thick sauce.  Perfect!!  Feel free to portion out in to freezer safe containers or ziploc bags and freeze for when you need a little side of beans or the taco craving hits.

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