Slow Cooker Bean and Cheese Burrito

Slow Cooker Bean and Cheese Burrito adapted from A Year of Slow Cooking
1 small onion, peeled and diced
1 green bell pepper, seeded and chopped
2 (14.5-ounce) cans diced tomatoes, undrained
1 (4-ounce) can roasted green chiles, undrained
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
8 flour or brown rice tortillas (brown rice tortillas are GF; read packing carefully)
4 cups cooked pinto beans (three 15-ounce cans, drained)
4 cups shredded Mexican blend cheese
optional garnishes: sour cream, sliced avocado, etc.

Directions:  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.
(hey steph, can I just use Rotel instead of the tomatoes and chiles? Yup. The volume will be slightly different, but I really don't think that this will be a big deal while it's cooking.)

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, then let it click over to warm--there's nothing really to cook--you're just heating thoroughly and getting the cheese to get that yummy crust).

Top with desired toppings.

Here's what you'll need:

Chop up a green pepper.

Chop up an onion.

Add the diced tomatoes and herbs.

Add the diced green chilies and mix.

Drain the beans.

Lay a tortilla on the bottom of a crockpot.  You may need to tear a second one in two to cover the bottom.

Scoop some of the tomato mixture onto the tortilla.

Add beans.

Cover with cheese.  Repeat until crockpot is full or you run out of ingredients.

Cook for 5-6 hours.

Here's what you'll end up with:

Our Thoughts:

Scott and I really liked this dish.  Beans and cheese are two of my favorite things and this dish didn't disappoint. 

I was a little worried about putting the tortilla in and cooking them with the rest of the stuff because I didn't want them to be overly soggy.  While they were wet and moisty, they weren't so soggy that the texture distracted from the great flavor of the dish. 

You could always serve this with some tortilla chips if you wanted an extra crunch.

Hope you enjoy!

April