Crock Pot Black Bean Torta |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. In a large skillet, heat oil over medium heat.
2. Add onions and cook until soft, about 3 minutes.
3. add garlic, cumin, oregano, cracked pepper and cook for another minute.
4. Add corn, black beans and tomato sauce and bring to a boil.
5. Add cream cheese and stir until melted.
6. Remove from heat.
7. Spoon 1/2 cup of the bean mixture into the bottom of your slow cooker.
8. Lay 1 tortilla on top of the mixture.
9. Spread another 1/2 cup of the beans on top of the tortilla.
10. Repeat until all 8 tortillas are used.
11. Pour remaining bean mixture over the top of the last tortilla.
12. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
13. Spread green chilies over the top of the torta and sprinkle with the shredded cheese.
14. Cover and cook on high for 30 minutes or until cheese is melted.
15. Serve with salsa and sour cream.
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