The Ingredients.
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.
The 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.)
