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Slow-cooker not ‘re-fried’ Beans

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Slow-cooker not ‘re-fried’ Beans

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Course: Main Course
Cuisine: American
Keyword: Slow-cooker not ‘re-fried’ Beans
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8
Calories: 522kcal


  • 1 medium onion
  • 3 cup Seven-bean mix, dried
  • 4 clove garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon cumin, ground
  • 8 cup water
  • 8 medium tortilla, whole wheat
  • 2 medium tomato, red
  • 4 cup lettuce, shredded
  • 1/2 cup cheddar cheese, shredded

Serve With

  • 4 medium pear


  • Peel and quarter onion.
  • Place dry beans, onion, garlic, salt, cumin, and water into a slow cooker.
  • Cover and cook on high for 6-8 hours. Be sure to check the water level from time to time; if it gets too low add more water.
  • Strain cooked beans, reserving the liquid.
  • Mash beans with a mixer or potato masher, adding in the reserved water as needed until desired consistency is reached.
  • Dice tomatoes, shred lettuce and cheese (if needed), and slice pears.
  • Spread an even layer of beans onto each tortilla, then sprinkle with tomatoes, lettuce, and cheese.
  • Serve with sliced pears on the side.
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Calories: 522kcal | Carbohydrates: 87g | Protein: 26g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 421mg | Fiber: 8g | Sugar: 11g

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