Slow Cooker Refried Beans and Bean Enchiladas

Are you in the mood for Mexican?  Something spicy topped with some crunchy, iceberg lettuce, chopped tomato and cool, creamy sour cream?  These are refried bean enchiladas.  Okay, they are not difficult to make but how many of you make your own refried beans?  Have you ever tried?  The thought had never occurred to me until I read this blog post.  So, why not?  

During the past several months, I have spent many hours in grocery stores reading labels.   Educating myself.  Becoming more aware of what my family is putting into their body.  This recipe is so entirely simple that my 14 year old son could make it if he had a mind to do so.  Can you say picky eater?

Anyway, we have been steering clear of preservatives and processed foods while opting for whole foods.  Foods that contain few ingredients.  Fresh, locally sourced foods.  My older son reminded me again this evening that...."Did you know that we have practically nothing in the house that you can eat without cooking?"  Interesting but inaccurate.  I began to list what was in our pantry and fridge that he could eat without firing up the stove.  Fruit (many kinds), fresh veggies (carrots, celery, sliced peppers, trimmed broccoli), blocks of cheese, several kinds of yogurt, cottage cheese, peanut butter (on celery, apple slices, triscuits).  He eventually rolled his eyes and gave up but I made my point.  There is actually plenty to eat just not exactly what he was looking for at the moment.  Nope, no Doritos or Twinkies or bologna or candy bars. 

We are adjusting.  And, the longer we go without the junk in our house and our bodies, the less we seem to be craving it.  Which is absolutely a good thing!  So, refried beans. 

I have always loved them but NEVER made them.  Is that not crazy?  Do you have something that you love to eat and have never attempted to make fresh at home?  This recipe is totally simple and you don't have to watch the stove or stir a pot.  I did twenty other things while a bag of pinto beans turned into a pot of seriously, delicious refried beans.  How?  My crock pot.  Put this together early Saturday morning and by evening they are finished.  Or, let them cook through the night and in the morning you will have a great filling for wraps to pack in those healthy lunch boxes.  

Slow Cooker Refried Beans

(from 100 Days of Real Food)

 

Ingredients

1 onion, peeled and halved

2 cups dry pinto beans, rinsed

1/2 fresh jalapeno or other hot pepper, seeded and chopped

2 cloves garlic, minced

3/4 tsp salt

1/2 tsp black pepper

Big pinch of cumin

6 cups of water

Directions:

1. Combine all ingredients in slow cooker.
2. Cook on high for 8 hours or overnight while you are sleeping.
3. Remove the bigger onion chunks and drain the excess liquid. If desired, save excess liquid until the final product is desired consistency.
4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

Simple, right?  They are so delicious, too.  Now, for the next part....

Pick up some burrito wraps, some enchilada sauce (2 cans), a head of iceberg lettuce, a fresh tomato, and about 2 cups of shredded mozzarella cheese. 

Preheat oven to 400.  Spray an 9x13 inch pan with cooking spray.  Pour one can of enchilada sauce over the bottom of the pan.  Cover one wrap with the refried beans and about 2 tbs. of cheese.  

 

 

Roll up tightly and place in bottom of pan.  Roll remaining 8-9 shells.  Pour the other can of enchilada sauce over the top.  Top with remaining cheese.  Bake 30 minutes while covered with aluminum foil.  Uncover.  Bake for another 15 minutes or so.  Top with shredded lettuce, chopped tomatoes, and sour cream.  Some chopped avocados would also be wonderful!  Serve with my favorite side dish~salsa and some chips!

 

Happy Friday from Charleston Treasures.  Now, go drag that crock pot out of the cabinet and put it to good use.  Make yourself some Refried Beans!