Dancing for Food

Overcoming the ballet body image.

Crock Pot Layered Bean Enchiladas

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Tonight’s dinner was made using one of my favorite kitchen appliances: the crock pot. I actually don’t use it as often as I should or intend to, but when I do I love it. Most of the time Mat actually puts it together, because he can do it more easily than me when he has a day or at least a morning off. We’ve made this recipe before off of something I saw on Pinterest. Here’s what we did tonight:

Crock Pot Layered Bean Enchiliadas


12 flour tortillas (we use the handmade ones from Trader Joe’s)

1/2 onion, diced

2 tbsp chili powder

1 tbsp cumin

1 can beans, any variety

1 can corn

1 can tomato paste

shredded cheese

Salsa (we used the big jug of Pace Picante Sauce from Costco)


Drain and rinse beans and corn. Mix the beans, tomato paste, chili powder, and cumin with salsa – as much as you like to get a good thick yet still saucy consistency. In crock pot, layer the bottom with 2 tortillas. Spoon the bean mixture on top and sprinkle shredded cheese on top of that. Add another layer of tortillas, bean mixture, and cheese. Keep layering until the bean mixture is gone. Top the final layer of tortillas with more shredded cheese. Cook on high for 4 hours or low for 6 hours. Serve with sour cream or greek yogurt, more shredded cheese, hot sauce, avocado, or whatever else strikes your fancy.

in the crock pot

We served it with, what else? Salad! It was quite delicious. I actually ate alone tonight because Mat works until 9. I forgot to slice the avocado we had, but I guess it works out ok because when we have leftovers tomorrow we can have the avocado together. 🙂

Countdown: 17 days of school and 39 days until our wedding


Author: Melissa

Getting healthy - mind, body, and soul.

One thought on “Crock Pot Layered Bean Enchiladas

  1. looks good! i will have to try it! I’m always looking for crock pot ideas!

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