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

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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