Three-Bean Burrito Bake – Relief Society Bulletin
1 T. canola oil
1 green bell pepper, chopped
16 oz. pinto beans, drained
15 oz. can black beans, drained
4 oz.can green chilies
1 tsp. chili powder
6 6” flour tortillas
sour cream
1 onion, chopped
2 garlic cloves, minced
16 oz can kidney beans, drained
4 oz. can sliced black olives, drained
2 15 oz. cans diced tomatoes
1 tsp. ground cumin
1 c. shredded cheddar cheese.
1. Saute 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 c. vegetables, a tortilla, 1/3 c. 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.