Crock Pot Black Bean Torta Recipes

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GRANDMA SONY'S SLOW COOKER BLACK BEANS



Grandma Sony's Slow Cooker Black Beans image

My mother-in-law whipped up these black beans one day without really paying attention to what she was putting in and served them as a side. I have since had to reverse-engineer them to come up with this slow cooker recipe and found they are extremely versatile. They are excellent in burritos, over rice as a side or main dish, or just as a soup on their own. You can even add cheese to the leftovers to make a great dip for chips!

Provided by DNorth

Categories     Side Dish     Beans and Peas

Time 16h20m

Yield 10

Number Of Ingredients 14

1 pound dry black beans
4 cups chicken broth
1 (14 ounce) can diced tomatoes in juice
2 carrots, peeled and finely chopped
1 large onion, chopped
1 red bell pepper, chopped
2 teaspoons minced garlic, or more to taste
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon chopped jalapeno pepper, or more to taste
1 teaspoon ground black pepper, or more to taste
1 cup canned corn, drained
¼ cup brown sugar

Steps:

  • Sort black beans and place into a large container. Cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
  • Combine black beans, chicken broth, tomatoes, carrots, onion, red bell pepper, garlic, cumin, salt, chili powder, jalapeno, and black pepper in a slow cooker.
  • Cover and cook on High until mixture has reduced and beans are tender, about 8 hours. Stir in corn and brown sugar 1 hour before serving.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 42.9 g, Cholesterol 2.4 mg, Fat 1.3 g, Fiber 8.7 g, Protein 11.7 g, SaturatedFat 0.2 g, Sodium 1062.8 mg, Sugar 10.1 g

BEEF 'N' BEAN TORTA



Beef 'n' Bean Torta image

This zesty dish is a favorite of mine because it has a wonderful Southwestern taste and is easy to prepare. I serve it on nights when we have only a few minutes to eat before running off to meetings or sports events. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 4 servings.

Number Of Ingredients 12

1 pound ground beef
1 small onion, chopped
1 can (15 ounces) pinto or black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
3 drops hot pepper sauce
4 flour tortillas (8 inches)
1 cup shredded cheddar cheese
Minced fresh cilantro, salsa, sour cream, shredded lettuce and chopped tomatoes, optional

Steps:

  • Cut four 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, olives, chili powder, salt, pepper and hot pepper sauce. Spoon about 1-2/3 cups into prepared slow cooker; top with one tortilla and 1/4 cup cheese. Repeat layers three times., Cover and cook on low for 4-5 hours or until heated through. Using foil strips as handles, remove the tortilla stack to a platter. If desired, sprinkle with cilantro and serve with salsa, sour cream, lettuce and tomatoes.

Nutrition Facts : Calories 555 calories, Fat 24g fat (11g saturated fat), Cholesterol 86mg cholesterol, Sodium 1365mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 6g fiber), Protein 36g protein.

SLOW-COOKED BLACK BEAN SOUP



Slow-Cooked Black Bean Soup image

Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! -Angela Lemoine, Howell, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 10

2 cans (15 ounces each) black beans, rinsed and drained
1 medium onion, finely chopped
1 medium sweet red pepper, finely chopped
4 garlic cloves, minced
2 teaspoons ground cumin
2 cans (14-1/2 ounces each) vegetable broth
1 teaspoon olive oil
1 cup fresh or frozen corn
Dash pepper
Minced fresh cilantro

Steps:

  • In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until vegetables are softened, 6-8 hours., Puree soup using an immersion blender, or cool soup slightly and puree in batches in a blender. Return to slow cooker and heat through., In a small skillet, heat oil over medium heat. Add corn; cook and stir until golden brown, 4-6 minutes. Sprinkle soup with pepper. Garnish with corn and cilantro.

Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 616mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

CROCKPOT BLACK BEAN TORTILLA SOUP



Crockpot Black Bean Tortilla Soup image

An easy vegetarian version of tortilla soup. I'm writing it here in its basic, mild form, but you can turn up the heat by adding tabasco, using a hot enchilada sauce, or throwing in some diced jalapeno or chipotle.

Provided by MN_SpiceHunter

Categories     Black Beans

Time 8h15m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can diced tomatoes with green chilies
8 ounces enchilada sauce
1 medium onion, chopped
1 garlic clove, minced
4 cups vegetable broth or 4 cups mock chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
10 ounces frozen corn
2 tablespoons cilantro, chopped
5 corn tortillas

Steps:

  • Combine all ingredients except tortillas in crockpot, cook on low 8 hours.
  • Preheat oven to 400°F Lightly spray both sides of tortillas with nonstick cooking spray. Cut into thin strips (about 2.5" x 0.5") and spread onto baking sheet. Bake, turning occasionally until crisp, 5-10 minutes.
  • Sprinkle tortilla strips over hot soup and serve immediately.

BLACK BEAN AND CHEESE TORTA



Black Bean and Cheese Torta image

Prepare this Black Bean and Cheese Torta recipe for an easy Mexican-inspired sandwich. This cheese torta is also filled with red onions & radishes.

Provided by My Food and Family

Categories     Recipes

Time 12m

Yield 6 servings

Number Of Ingredients 9

2 cups shredded lettuce
1 cup chopped radishes
1 cup thin red onion rings
1/4 cup HEINZ Distilled White Vinegar
1/4 tsp. ground black pepper
6 bolillos or Cuban rolls, split
1/4 cup KRAFT Real Mayo
3 cups TACO BELL® Refried Beans (about 2 16-oz. cans)
6 KRAFT Singles

Steps:

  • Toss lettuce with radishes, onions, vinegar, salt and pepper; set aside.
  • Remove bread from insides of bolillo halves, leaving 1/4-inch-thick shells; reserve removed bread for snacking or another use. Spread insides of shells evenly with mayo. Spoon beans into bottom halves of bolillos; top with Singles. Place on rack of broiler pan.
  • Broil 2 min. or until Singles are melted. Top with lettuce mixture; cover with tops of bolillos.

Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 17 g

CROCK POT BLACK BEAN TORTA



Crock Pot Black Bean Torta image

This summer, I was given a cookbook called the "125 Best Vegetarian Slow Cooker Recipes" Now that I HAVE a slow cooker, unearthed from my mothers basement, I can actually try all the great recipes in my new book. A torta is a type of layered casserole, somewhat similar to an enchilada, but with out all the rolling.

Provided by Kozmic Blues

Categories     One Dish Meal

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
2 cups onions, chopped
1 tablespoon garlic, minced
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon cracked black pepper
3 cups corn kernels
1 (14 1/2 ounce) can black beans
3 cups tomato sauce
4 ounces light cream cheese
8 flour tortillas
1 (4 1/2 ounce) can green chilies
1 cup monterey jack cheese, shredded
sour cream
salsa, to serve

Steps:

  • In a large skillet, heat oil over medium heat.
  • Add onions and cook until soft, about 3 minutes.
  • add garlic, cumin, oregano, cracked pepper and cook for another minute.
  • Add corn, black beans and tomato sauce and bring to a boil.
  • Add cream cheese and stir until melted.
  • Remove from heat.
  • Spoon 1/2 cup of the bean mixture into the bottom of your slow cooker.
  • Lay 1 tortilla on top of the mixture.
  • Spread another 1/2 cup of the beans on top of the tortilla.
  • Repeat until all 8 tortillas are used.
  • Pour remaining bean mixture over the top of the last tortilla.
  • Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  • Spread green chilies over the top of the torta and sprinkle with the shredded cheese.
  • Cover and cook on high for 30 minutes or until cheese is melted.
  • Serve with salsa and sour cream.

Nutrition Facts : Calories 540.9, Fat 17.5, SaturatedFat 7.4, Cholesterol 30.8, Sodium 1071.7, Carbohydrate 82.5, Fiber 13, Sugar 10.1, Protein 22

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