Crock Pot Black Bean Torta
Dive into the comforting layers of this Crock Pot Black Bean Torta, a Mexican-inspired casserole brimming with flavor and easy-to-make appeal. Perfect for busy weeknights or leisurely weekends, this slow cooker recipe combines tender black beans infused with garlic, cumin, and chili powder, layered between soft corn tortillas, zesty salsa, and a decadent blend of cheddar and Monterey Jack cheeses. With just 15 minutes of prep, your crock pot will do all the work, giving you a savory dish that’s cheesy, hearty, and downright irresistible. Top it off with a sprinkle of fresh cilantro and green onions for a vibrant finish, and serve alongside sour cream or guacamole for the ultimate crowd-pleasing meal. Whether you're cooking for family or hosting a potluck, this torta recipe guarantees smiles with every slice.
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Recipe Information
Ingredients
- 3 cups Canned black beans (drained and rinsed)
- 1.5 cups Salsa (your favorite variety)
- 6 pieces Corn tortillas
- 1.5 cups Shredded cheddar cheese
- 1.5 cups Shredded Monterey Jack cheese
- 0.5 cup Chopped fresh cilantro (optional, for garnish)
- 0.5 cup Chopped green onions (optional, for garnish)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 3 cloves Minced garlic
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
In a large bowl, mix the black beans, ground cumin, chili powder, salt, black pepper, and sautéed garlic together until well combined.
Grease the inside of your crock pot lightly with cooking spray or a small amount of olive oil to prevent sticking.
Spread a thin layer of salsa on the bottom of the crock pot.
Lay 2 tortillas over the salsa, tearing them if necessary to cover the bottom in a single layer.
Spread 1/3 of the black bean mixture over the tortillas, followed by 1/2 cup of salsa and 1/2 cup each of cheddar and Monterey Jack cheeses.
Repeat layering: tortillas, black beans, salsa, and cheese until all ingredients are used, finishing the top layer with cheese.
Cover and cook on LOW for 4 hours or until the torta is heated through and the cheese is melted and bubbly.
Once cooked, let the torta sit for 10 minutes before slicing into portions.
Garnish with fresh cilantro and chopped green onions if desired. Serve warm with your favorite toppings like sour cream, guacamole, or extra salsa on the side.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 3.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 496 mg | 38% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
