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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 236.9
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 840.7 mg
  • Total Carbs: 47.7 g
  • Dietary Fiber: 14.0 g
  • Protein: 12.3 g

View full nutritional breakdown of Refried Beans with Veggies (No frying involved) Slow cooker cooked calories by ingredient
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Refried Beans with Veggies (No frying involved) Slow cooker cooked

Submitted by: DANCEMOM1970

Introduction

I eat this as a vegetarian main dish, so the serving is large. Half a serving would work as a side dish. I eat this as a vegetarian main dish, so the serving is large. Half a serving would work as a side dish.
Number of Servings: 6

Ingredients

    4 cups pinto beans (prepared from dry or canned)
    3 cups chopped onion
    1 medium green pepper, chopped
    1 jar (about 2.5 cups) salsa, hot, medium or mild
    2 cups chopped fresh tomatoes
    2 tsp (or more, to taste) taco seasoning
    2 tsp (or more, to taste) garlic powder

Tips

Top with grated cheddar (not accounted for in nutritional information) and/or sour cream or even Greek yogurt. If you like it hot, some hot sauce is a nice addition too.


Directions

If using beans prepared from dry, reserve at least 2-3 cups of the cooking water. If using canned, do not drain. I prefer to prepare from dry but either would work.

Dump all ingredients into slow cooker and stir. Add enough of the cooking water if using dry beans to have most of the mixture in liquid (not covering the mixture as the veggies will release moisture in the cooking process). If using canned, add water if needed.

Cook on low for up to 8 hours or high on 4, stirring every so often. At the end of the cooking process, take out 1/2 to 3/4 (depending on how smooth you want the final product to be) and run through a blender. Pour back into slow cooker and mix with remaining mixture.

You can then bake this in a casserole dish or allow to cook on high for another hour without the lid.



Serving Size: Makes 6 generous servings of about 1.5 cups

Number of Servings: 6

Recipe submitted by SparkPeople user DANCEMOM1970.






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