Crock Pot Black Bean Torta Recipes

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.

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.