Bean and Cheese Burrito Casserole Recipe - Food.com
"In 'More Make It Fast, Cook It Slow' by Stephanie O'Dea..."
INGREDIENTS
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1 small onion, diced
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1 green bell pepper, chopped
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1 (4 ounce) can roasted green chilies, undrained
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1 teaspoon garlic powder
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1/2 teaspoon chili powder
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1/4 teaspoon ground cumin
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8 flour tortillas or 8 brown rice tortillas
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4 cups cooked pinto beans (three 15-ounce cans, drained)
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4 cups shredded Mexican blend cheese
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sour cream
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salsa
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avocado, slices
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