Slow Cooker Pork and Pinto Bean Enchiladas
Bush’s<sup>®</sup> Slow Cooker Pork and Pinto Bean Enchiladas

Bush’s® Slow Cooker Pork and Pinto Bean Enchiladas

Created for BUSH'S® Beans by Liz Weiss, registered dietitian, co-founder of the family-friendly food blog, "Meal Makeover Moms' Kitchen" at, Kiwi magazine freelance writer, & mom.

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Recipe Details

  • Prep Time: 5 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 5 minutes
  • Servings: 12


  • 1 can (16 oz) BUSH'S® Pinto Beans or BUSH'S® Reduced Sodium Pinto Beans, drained and rinsed
  • 2 lbs pork loin, trimmed of all visible fat
  • 1 can (10 oz) enchilada sauce (mild, medium or hot)
  • 1 small carrot, peeled and grated
  • 1/2 cup salsa (mild, medium, or hot)
  • 10 (10-inch) flour tortillas
  • *Optional Toppings:
  • Shredded low-fat Cheddar cheese, shredded romaine lettuce, reduced fat sour cream


  1. Place the pork, beans, enchilada sauce, carrot, and salsa in the slow cooker and stir to combine. Cover and cook on low for 7 to 8 hours.
  2. When the meat is done, carefully remove the lid of the slow cooker. Using two forks, pull the meat apart into shredded pieces and mix with the sauce.
  3. Place the tortillas on a plate and heat on high in the microwave until warm, 30 to 45 seconds.
  4. Use a slotted spoon or tongs to divide the pork mixture evenly and put it in the center of each tortilla.
  5. Add *optional toppings as desired and roll up burrito style, slice in half, and serve.