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