(This is an old recipe from Jan 2012 that has been updated with a new photo.)
This recipe for Slow Cooker Mexican Tortilla Pie is a wonderful dish for your meatless night. It is flavorful, fun to make and to eat. You will surprise your family when you tell them you made it in a slow cooker!
Makes 6 servings
Ideal slow cooker size: 6 quart
Cooking time: 4-5 hours
1 (16 oz) can refried beans
1 cup picante sauce or salsa, divided
2 garlic cloves, minced
1/4 cup fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 tomato, diced
7 medium whole wheat tortillas
2 cups grated cheddar cheese
Salsa, sour cream and extra cilantro for toppings
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, cilantro, 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. You’ll end with refried beans on top. Sprinkle with remaining cheese. (see picture below)
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.
6. Use the overhanging edges to gently pull out the dish intact. Transfer to a serving platter. Slice and serve with sour cream, salsa and cilantro.
Ha! You didn’t think I could get it out of the slow cooker intact, did you? I’m so proud of myself right now. These are the things in life that make me excited. Sad, isn’t it?
I loved this recipe and surprisingly my kids did too. They love dipping their “pie” in sour cream. We ate up all the leftovers for lunch the next day. I also appreciated the use of the whole wheat tortillas because it makes the recipe seem healthier and I think they’re a bit sturdier and hold up better in the slow cooker.
I put some Ortega chilis across the refried beans and they were yummy! Make sure you use good foil, the cheapo stuff tears way too easily. Corn tortillas didn’t make it easier to remove but they were delicious.
Can you double this recipe?
Yes, if it will fit in your slow cooker.
Sorry for the double comment, didn't think the 1st one worked. Oops.
This is delicious! I used multiple cheeses beacause I love cheese and has some to use up. I will be making again for sure. Thanks for sharing.
This is delicious! I used multiple cheeses because I'm a cheese freak and had some to use up. I will be making this again for sure, thanks for sharing.
Laura, you could try it and see. What would be best is if you had a slow cooker with a timer. That way after 6 hours it could automatically switch to warm. I would suggest putting a towel on top of your slow cooker and then place the lid on top. That way the condensation won't drip so much on top of the tortillas and cheese! Good luck. Let me know how it goes.
I want to make this before I leave for work. Do you think I can leave it on low for 8-9 hours?
The foil is simply to make it easy to remove the pie intact. If you can get it out without the foil, great! The foil also makes it take it a little longer to cook. So watch the cook time if you're not using the foil. Good luck!
My slow cooker is a bit larger (7 Qt) and it came with a roasting rack kind of thing in the bottom of it. I put the rack in the bottom and built the foil sling over the top of it, so if pulling it out by the sling doesn't work, then I'll have the rack as backup!
I was wondering though. Is the foil used strictly for removal, or do we need it for the baking too? I hate using up that much foil for one dish. If It is only a removal tool, I might try it next time without.
I wonder if you use the slow cooker bags, then take the bag out and cut away it would be easier to remove.