Three-Bean Burrito Bake

Darla Sathre Baxter, MN

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

Ingredients

  • 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

Method

  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.

Loading
Loading
Loading