Slow Cooker Refried Beans

This recipe is a goldmine. It’s insanely cheap and the possibilities it creates are endless. A few ways you can use up these beans:

  • enchiladas–mix them with some shredded cheese and roll it up in corn tortillas. arrange in a casserole dish and pour enchilada sauce all over.
  • bean&rice burritos–mix some up with some brown rice. put it in a big tortilla, along with some jalapenos and salsa. roll it up and toast it in a skillet.
  • tostadas–spread some on top of a fried (or baked…the point is to crisp it up) corn tortilla. add whatever other toppings you like: avocado, cheese, olives, taco sauce, salsa, etc.
  • beans&rice–no explanation needed for this one. just simple deliciousness.
  • refried bean tacos–use it as taco base (instead of ground meat) in hard or soft taco shells
  • taco pizza–use it instead of pizza sauce to make a taco pizza. pile on some cheddar cheese, olives, tomatoes, roasted corn, etc.
  • Mexican pizzas–get two crispy corn tortillas (either fried or baked), spread a layer of taco sauce and then the beans on both. Stack them up and put shredded cheese and diced tomatoes on the top layer. cook it under the broil for a few minutes, until cheese is bubbly.
  • side dish–to any Mexican food you like.

This also freezes very well. Most times, I’ll freeze half a batch once it’s done cooking and cooled off. Just spoon it into a freezer ziploc bag and lay it flat in the freezer. It’ll defrost super quick, making for easy weeknight dinners down the road.

Slow Cooker Refried Beans

Makes about 6-7 cups of cooked beans


  • 1 pound of dry pinto beans
  • 1 onion, diced
  • 3 cloves of garlic, smashed
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 5 cups of water

Place all ingredients in a slow cooker. Cook on high for 5 to 6 hours or on low for 8 to 10 hours. You want them to get reallllllly soft.

Generously salt to taste once they’re done. Give them a good stir and then mash them up with a potato masher (or a fork, if you don’t have one of those). If it’s runnier than you’d like, let it sit on the counter with the lid off. It’ll thicken up if it’s left to sit at room temperature like that.

Have fun coming up with ways to use these up!



Taco Pasta


But let me preface this by acknowledging that my noodles look a little…weird? I have a perfectly good explanation as to why my delicious pasta dish looks like this and it’s because…black bean noodles.

Yes. Noodles made from black bean flour. Black noodles=not amazing looking pasta. But it tastes amazing and the protein content of this pasta is totally worth it’s appearance. 🙂

Optional toppings for this include sour cream, guacamole, extra cheese, diced avocado or tomato, sliced green onion or jalapeno, spicy taco sauce.

Taco Pasta

Serves 6


  • 1 tablespoon of water
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 can of black beans, drained and rinsed
  • 1/2 cup of frozen corn kernels
  • 1 can of diced tomatoes
  • 1 small can of diced green chiles
  • 1 tablespoon of chili powder
  • 3/4 teaspoon of cumin
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of salt
  • 12 oz of short pasta, like rotini, penne, or fusili (I used black bean pasta this time, but would normally use whole wheat)
  • 3 cups of vegetable broth
  • 1 cup of shredded cheese

Put the water in a large pot. Toss in onion and garlic and saute five minutes, until onion is translucent.

Add black beans, corn, tomatoes, green chiles, chili powder, cumin, oregano, salt, pasta, and the broth. Stir to combine and gently push the pasta under the liquid with your cooking utensil. Place a lid on the pot and bring it up to a boil. Once it reaches a boil, lower the heat to medium-low and let it cook for 10 minutes or so, until the pasta is tender and most of the liquid is absorbed. Stir it occasionally while it’s cooking, particularly towards the end, to keep it from sticking to the pot.

Remove from heat and stir in the cheese.

Top with desired toppings and enjoy!