1 - 14oz.can pinto beansI used a can of chili style pinto beans
1 - 19oz.can black beans
2 1/2cupsof salsa
1 1/4cupsof frozen corn
Mix everything together and place in a large resealable freezer bag. Remove the air and seal before laying flat and putting in the freezer. On the day of cooking, thaw, and cook in the slow cooker on low for 6 hours.
*I prefer to make my own taco seasoning so that I can ensure that it is gluten free and low in sodium but feel free to use a store bought gluten free blend.