Crock Pot Spicy Pintos on Tortillas
I took this recipe from Healthy Crockery Cookery and modified it a bit.
I took this recipe from Healthy Crockery Cookery and modified it a bit.
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 1/4 teaspoon black pepper
- 1 cup water
- 1 clove garlic crushed
- 1 teaspoon chili powder
- 1 cup monterey jack cheese shredded
- 1 medium red onion chopped
- 1 pound dried pinto beans sorted and rinsed
- 1 small can green chiles
- 1/4 cup parsley chopped, fresh
- 2 tablespoon cilantro fresh, chopped
- 2 can (12 oz) vegetable broth
- 12 medium flour tortillas
- Carbohydrate 359.749098854167 g
- Cholesterol 19.58 mg
- Fat 61.193293125 g
- Fiber 30.9183129561345 g
- Protein 71.7300169791666 g
- Saturated Fat 16.214390875 g
- Serving Size 1 1 Serving (782g)
- Sodium 3951.832125 mg
- Sugar 328.830785898032 g
- Trans Fat 3.07121645833334 g
- Calories 2296 calories
Step-by-step
- Combine all the ingredients except tortillas and cheese in slow cooker.
- Cover and and cook on low for 5 hours or until beans are tender.
- Serve beans spooned onto torillas with a bit of cheese.
The Impact of Dried Versus Canned Beans
Replacing dried pinto beans with canned equivalents alters the starch release during cooking. Dried beans absorb cooking liquid directly, swelling while retaining structural integrity. Canned beans contain pre-cooked starches that break down rapidly under sustained heat, leading to a mushy consistency within the five-hour cooking window. Sorting and rinsing dried beans removes damaged stones and debris before moisture absorption begins.Managing Aromatics and Heat
Fresh garlic and raw red onion undergo prolonged softening in the slow cooker, diffusing their cell walls into the broth. Adding fresh cilantro and parsley at the end preserves volatile aromatic oils that would otherwise degrade during a five-hour thermal cycle. Green chiles provide uniform acid and capsaicin distribution throughout the simmering liquid.Controlling Texture Through Moisture
Proper bean tenderness relies on adequate hydration ratios. Using two 12-ounce cans of vegetable broth alongside one cup of water ensures complete submersion during the expansion phase. Shredded Monterey Jack cheese melts upon contact with the hot bean mixture, adding dairy fats that coat the tongue and balance the heat from the chili powder.
