Crock-Pot Double Bean Burrito Recipe

Crock-Pot Double Bean Burrito Recipe

Double Bean Burrito Recipe

Slow Cooker Saturdays

My husband was having a couple of young, strapping guys over to help with a fix-the-dryer project he had going on one afternoon.  JSarr said they’d be staying for dinner.  I was teaching piano lessons that afternoon that would run close to dinnertime which didn’t leave me a lot of time after the lessons to get dinner on the table in a timely fashion.  Enter the crock-pot.  I did have 10 minutes right before my lessons to throw something together in the crock-pot, though.  I looked in the fridge and saw we had tortillas, and cheese.   We always keep cans of refried and black beans in the pantry area, so I literally threw this together in 10 minutes (no recipe, until now).

The Recipe: Crock-Pot Double Bean Burrito Recipe

The Ingredients:

  • enough tomato sauce to cover the bottom of the crock-pot
  • 2 cans of refried beans
  • 1 can of black beans, drained
  • 1 package of whole wheat tortillas
  • cup of spinach, finely chopped optional to healthify
  • 1/2 onion, diced (I forgot to add this)
  • 2 T or more of minced garlic
  • dash cayenne pepper
  • pepper to taste
  • choice of cheese to top

The Directions:

  • Cover the bottom of the slow cooker with pasta sauce.
  • Mix all beans, spinach, onions, garlic, cayenne pepper, pepper.
  • Lay down one layer of tortillas.  Cut or tear the tortillas if you need (can you tell that my tortilla is torn there?).
  • Add a layer of the bean mixture.
  • Repeat the laying of tortillas and then the bean mixture until it’s all gone.
  • Cook on low for 6 hours, or on high for 3 hours.
  • Top dish with cheese, and cook another 5 minutes.
  • Serve with salad, and savor.

The Verdict: The crock-pot was cleared out!  If I had more time when I was preparing this, I would have made a second dish to bake.  That was my only regret besides forgetting the onions.  All my kids wanted more, too!!  Loved it!!

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Sonja

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