Remember my friend Kirsten that gave me the crock pot black and red beans recipe?  Well, she also told me about the bean stacks. I know, I am totally lucky to have her as a friend!

I make the beans stacks with the left over beans. It is a meal that I know that all my kids will eat. Each one of my kids like their bean stack made a different way. So we set it up buffet style and let the kids make their own.

So from one recipe of the crock pot black and red beans, you can get two meals. As if that wasn’t enough, I will have one more recipe for you on Thursday that you can use these beans for. Seriously, this is one of those golden recipes that just keeps on giving! So what are you waiting for lets get cooking!

Until next time,

Carrie

Bean Stacks

six servings

6 tostadas

6 cups of black and red crock pot beans

6 cups of long grain rice, cooked

1   1/2 cups of shredded cheddar cheese

1 (15 oz.) can of corn

1  1/2 cups of tomatoes, diced

1 cup of sliced olives

1 cup of green onions, diced

salsa

sour cream

guacomole

Directions

1. Layer the tostadas with rice, beans, corn, olives, green onions, tomatoes, cheese, sour cream, guacomle, and salsa.  Serve immediately.