MENU
 
 
 
 

  • Crock-pot Mexican Tortilla Pie

    1 vote
    Crock-pot Mexican Tortilla Pie
    Prep: 15 min Cook: 5 hours Servings: 6
    by Nelski
    25 recipes
    >
    Adapted from 365 Days of Slow Cooking. Simple and delcious. Original recipe calls for refried beans, I have substitued pinto beans too. Both ways are tasty.

    Ingredients

    • 1 (16 oz) can refried beans.
    • 1 cup salsa ( used salsa verde)
    • 2 garlic cloves, minced
    • 1 (15 oz) can black beans, rinsed and drained
    • 1 tomato, diced
    • 6 medium whole wheat tortillas
    • 2 cups mexican blend shredded cheese

    Directions

    1. Combine the refried beans, 3/4 cup of salsa and garlic in a small bowl.
    2. In another bowl, combine 1/4 cup of salsa, black beans and tomato.
    3. Take 2 long sheets of aluminum foil and make a foil sling. Place in a 5 or 6 quart slow cooker. Spray the foil with non-stick cooking spray.
    4. Take one tortilla and spread 1/4 of the refried bean mixture over the tortilla (leave about 1/2 inch of space around the perimeter). Place it in the slow cooker. Sprinkle 1/4 cup cheese over beans. Top it with another tortilla. Spoon 1/3 of the black bean mixture over the tortilla. Sprinkle 1/4 cup of cheese over the black beans. Top it with another tortilla. Repeat layers.
    5. Cover and cook on LOW for about 4-5 hours (depending on how hot your slow cooker cooks) or about 2-3 hours on HIGH.

    Similar Recipes

    Leave a review or comment