8 oz can chopped green chiles (I used 2 cans, 4 oz each)
1 onion, minced
1 tsp garlic powder
1 tsp chili powder
2 tsp cumin powder
1 tsp oregano
¼ c water
12 taco taco shells (for a GF option use corn)
Your favorite toppings (I always, always recommend sour cream)
Instructions
Spritz slow cooker with nonstick spray and add all ingredients. Mix well.
Cook on low for 6 – 8 hours or high 3 – 5 hours.
Once the beans are your desired level of falling apart, divide between the 8 shells and top.
Notes
This recipe can easily be cut in half, just make sure your slow cooker isn't too large, as you may get burnt spots. If you want something more similar to refried beans, add a little extra water and 1 – 2 tsp olive oil (if desired) and mash lightly. Serving size is 2 tacos