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Add a photoAdapted 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
- Combine the refried beans, 3/4 cup of salsa and garlic in a small bowl.
- In another bowl, combine 1/4 cup of salsa, black beans and tomato.
- 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 6 servings | |
| Calories 615 | |
| Calories from Fat 126 | 20% |
| Total Fat 14.03g | 18% |
| Saturated Fat 7.85g | 31% |
| Trans Fat 0.02g | |
| Cholesterol 38mg | 13% |
| Sodium 1078mg | 45% |
| Potassium 1480mg | 42% |
| Total Carbs 92.29g | 25% |
| Dietary Fiber 18.6g | 62% |
| Sugars 2.71g | 2% |
| Protein 33.45g | 54% |
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