Bean and Cheese Burrito Casserole

By ratherbeswimmin' on February 04, 2012

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Ingredients

    1. 1 small onion, diced
    2. 1 green bell pepper, chopped
    3. 1 (14 1/2 ounce) cans diced tomatoes, undrained
    4. 1 (4 ounce) cans roasted green chilies, undrained
    5. 1 teaspoon garlic powder
    6. 1/2 teaspoon chili powder
    7. 1/4 teaspoon ground cumin
    8. 8 flour tortillas or 8 brown rice tortillas
    9. 4 cups cooked pinto beans ( three 15-ounce cans, drained)
    10. 4 cups shredded Mexican blend cheese
    11. sour cream
    12. salsa
    13. avocado, slices

Directions

  1. Use a 4-quart slow cooker.
  2. In a mixing bowl, stir the onion, bell pepper, tomatoes, chiles, and spices together.
  3. Put a layer of tortillas (you may need to tear them to get a nice fit) in the bottom of the slow cooker.
  4. Add a scoop of the onion and tomato mixture, and layer on a healthy spoonful of beans and a handful of cheese.
  5. Top with more tortillas.
  6. Repeat two more times, finishing with a bunch of cheese on top.
  7. Cover and cook on low 6-7 hours.
  8. Cut into slices and serve with the sour cream, salsa, and avocado slices.
 
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