| Level: | Easy |
| Total: | 4 hr 45 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 4 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 15-ounce cans refried pinto beans
- 2 cups frozen corn (preferably fire-roasted)
- 2 poblano chile peppers, seeded and chopped
- 1/2 cup chopped fresh cilantro, plus more for topping
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1 16-ounce jar salsa
- 1 10-ounce can diced tomatoes and green chiles
- 1 10-ounce can diced tomatoes and green chiles
- 2 cups shredded cheddar cheese (about 8 ounces)
- 2 cups shredded muenster cheese (about 8 ounces)
- 18 to 20 corn tostada shells
- 2 avocados, sliced
- Sour cream and pickled jalapenos, for topping (optional)
Instructions
- Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
- Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
- Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 853 |
| Total Fat | 46 g |
| Saturated Fat | 19 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 21 g |
| Sugar | 9 g |
| Protein | 36 g |
| Cholesterol | 75 mg |
| Sodium | 2114 mg |
Reviews
I topped it on tostadas instead and it was yummy! My kids loved it. Nice meatless option.
how many cans of diced tomatoes and green chilies do you need?
This turned out great and is one of our favorites now…If you don’t put enough tostadas in it, it turns out more dip-like…but it feels like there’s meat in it, which is good for someone like me, who is trying to get away from meat every night.
This was just OK. It’s really gloppy – more suitable for a dip than an entree. I wouldn’t make it again.