So I puttered around, tried them in a corn tortilla like a burrito, and ended up making this, a sort of enchilada lasagna. Based on this recipe.
Unless you too have leftover hoppin' john, you could use cooked pinto beans, refried beans, or just increase the amount of meat.
What a Crock!
Ingredients:
1 lb ground beef
1 packet taco seasoning
about 3 cups hoppin' john [slightly less amount by volume than the cooked beef]
12 corn tortillas
2 cans rotel tomatos
2 cups grated cheddar cheese
Brown beef, drain fat. Add taco seasoning, water as indicated on the packet. Mix for a couple of minutes, then add hoppin' john. Mix together.
Lay 3 tortillas to cover the bottom of the crock pot. Add about 1/3 beef mixture, then 2/3 can tomatos, then 1/3 cheese. Repeat twice, cover with the last of the tortillas. Cook on low 3-4 hours. [the original recipe recommends 6-8 hours, which might have cooked the tortillas differently, but I wasn't going to wait that long]. Take off lid and turn to high to evaporate some of the water if it looks too soupy near the end of cooking.
Serve with picante sauce, guacamole, and/or sour cream.