Bean and Cheese Burrito Casserole

• 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
• 12 teaspoon chili powder
• 14 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

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.

onion, green bell pepper, tomatoes, green chilies, garlic, chili powder, ground cumin, flour tortillas, pinto beans, blend cheese, sour cream, salsa, avocado

Taken from www.food.com/recipe/bean-and-cheese-burrito-casserole-473547 (may not work)