Ingredients2 (15 oz.) cans Pinto Beans, drained1 cup corn kernals, canned, frozen or fresh1 (7 oz.) can chipotle peppers in adobo sauce, chopped1 (6 oz.) can tomato paste3/4 cup Chili Sauce1 Tablespoon Unsweetened Cocoa Powder1 teaspoon Ground Cumin1/2 teaspoon Ground Cinnamon1/2 teaspoon salt
Mexican food is my favorite and to me it consists of any concoction encased in soft or crispy tortillas. Slow Cooker Chipotle Tacos filling can be put in either kind so that is doubly wonderful for me. The recipe is easy and has an unusual list of ingredients. You would never guess. Get the ingredients all together, put them in the crock pot, turn it on and … that is it. After the cooking time has ended all you need to do is spoon it down the middle of a taco shell and eat it up.