Bean and Cheese Burrito Casserole |
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Prep Time: 45 Minutes Cook Time: 420 Minutes |
Ready In: 465 Minutes Servings: 8 |
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In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea Ingredients:
1 small onion, diced |
1 green bell pepper, chopped |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (4 ounce) can roasted green chilies, undrained |
1 teaspoon garlic powder |
1/2 teaspoon chili powder |
1/4 teaspoon ground cumin |
8 flour tortillas or 8 brown rice tortillas |
4 cups cooked pinto beans (three 15-ounce cans, drained) |
4 cups shredded mexican blend cheese |
sour cream |
salsa |
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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