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February 24, 2014

Recipe for Slow Cooker Mexican Tortilla Pie

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(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!
Recipe for Slow Cooker Mexican Tortilla Pie #meatless #vegetarian #slowcooker #healthyslowcooker

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.
Making a foil sling:  Fit two large sheets of foil into the slow cooker, perpendicular to one another, with the extra hanging over the edges of the cooker insert. Before serving, these overhanging edges can be used as handles to pull the dish out fully intact.

 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.
Recipe for Slow Cooker Mexican Tortilla Pie #meatlessmonday #slowcookerrecipe #vegetariancrockpot
Review:
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.  
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11 Comments Filed Under: All Recipes, Beans, Healthy, Meatless, Summer, Slow Cooker Tagged With: crock pot recipes, recipes crock pot, All Posts, slow cooker recipes, 2-4 hours, 4 stars

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Comments

  1. Morgan says

    January 5, 2018 at 9:13 pm

    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.

    Reply
  2. Millie says

    June 4, 2017 at 10:00 am

    Can you double this recipe?

    Reply
    • Karen says

      June 6, 2017 at 10:33 am

      Yes, if it will fit in your slow cooker.

      Reply
  3. Anonymous says

    August 12, 2012 at 8:24 pm

    Sorry for the double comment, didn't think the 1st one worked. Oops.

    Reply
  4. Anonymous says

    August 12, 2012 at 8:23 pm

    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.

    Reply
  5. Anonymous says

    August 12, 2012 at 8:22 pm

    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.

    Reply
  6. Karen says

    February 2, 2012 at 5:10 pm

    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.

    Reply
  7. Laura says

    February 2, 2012 at 5:09 am

    I want to make this before I leave for work. Do you think I can leave it on low for 8-9 hours?

    Reply
  8. Karen says

    January 23, 2012 at 9:11 pm

    Hi Joanna,
    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!

    Reply
  9. Joanna says

    January 23, 2012 at 3:35 am

    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.

    ~JLH

    Reply
  10. Anonymous says

    January 20, 2012 at 11:11 pm

    I wonder if you use the slow cooker bags, then take the bag out and cut away it would be easier to remove.

    Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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