Three-Bean Burrito Bake

Darla Sathre Baxter, MN

Prep. Time: 30 Minutes
Cooking Time: 8–10 Hours


  • 1 Tbsp. oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 16-oz. can pinto beans, drained
  • 16-oz. can kidney beans, drained
  • 15-oz. can black beans, drained
  • 4-oz. can sliced black olives, drained
  • 4-oz. can green chilies
  • 2 15-oz. cans diced tomatoes
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 6–8 6-inch flour tortillas
  • 2 cups shredded Co-Jack cheese
  • sour cream

Ideal Slow Cooker Size: 4-Quart


  1. Sauté onions, green peppers, and garlic in large skillet in oil.
  2. Add beans, olives, chilies, tomatoes, chili powder, and cumin.
  3. In greased slow cooker, layer ¾ cup vegetables, a tortilla, cup cheese. Repeat layers until all those ingredients are used, ending with sauce.
  4. Cover. Cook on Low 8–10 hours.
  5. Serve with dollops of sour cream on individual servings.