Crockpot Pork and Pinto Bean Chalupas

Crockpot Pork and Pinto Bean Chalupas

Crockpot Chalupas

Easy recipe to let simmer all day in the croc. Makes great leaftovers
Course dinner
Cuisine Mexican


  • 1 pound dry pinto beans rinsed
  • 3 cloves minced garlic
  • 1 teaspoon oregano
  • 1 tablespoon salt
  • 1 28 oz can diced tomatoes
  • 1 4 oz can of chopped mild green chilis
  • 3-4 lb pork loin roast or pork tenderloin
  • tortillas
  • toppings: sour cream, grated cheddar cheese, shredded lettuce, chopped tomatoes, avocadoes, black olives


  • Put first 8 ingredients in the crockpot cover with water and stir.
  • Place pork in croc pot, and make sure ingredients are still covered with water
  • Cook on low 6-8 hours. Make sure the water does not dry out. The dry beans will absorb some water, and you don't want the crockpot to go dry. You want the beans and pork to remain covered with water
  • Once the beans are tender and the pork is cooked and tender dice or shred the pork and add it back to the pot
  • With a slotted spoon place pork and beans on a tortilla and add toppings of your choice. Make sure to use a slotted spoon so you don't make the tortilla soggy with juice
Keyword easy entertaining

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