Bean and Cheese Burrito Casserole Slow Cooker

By oldbklady

Ingredients

• 1 sm onion, diced
• 1 green bell pepper, chopped
• 2 (14.5-oz) cans diced tomatoes, undrained
• 1 (4-oz) can roasted green chiles, undrained
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/4 tsp ground cumin
• 8 flour tortillas
• 4 c. cooked pinto beans or black beans
• (three 15-ounce cans, drained)
• 4 c. shredded Mexican blend cheese
• optional garnishes: sour cream, sliced avocado, etc

Preparation

Step 1

Use a 4-quart slow cooker. If you only have a large one, that's okay--but reduce cooking time a few hours.

In a mixing bowl, stir together the onion, bell pepper, tomatoes, chiles, and spices.

Put a layer of tortillas into the bottom of your cooker (you may need to tear them a bit to get good coverage.) Add a scoop of the onion/tomato mixture and layer on a healthy spoonful of beans and then a layer of cheese. Repeat layers until you've run out of ingredients. Top with a healthy dose of cheese.

Cover and cook on low for 6 to 7 hours (if using a 6-quart, do 3 to 4 hours on low.

Top with desired fixens'.