Mexican casserole in the crockpot

Vegetarian and gluten free! 

You need 

2 cups cooked rice 

1 cup salsa 

1 can diced or Mexican tomatoes 

1 can black beans (or 2 cups soaked beans) 

1/2 cup diced onion

1 cup shredded cheese 

1 cup crushed tortilla chips 

Place all the ingredients in the crock pot except the chips and cheese. Stir well and cook on high for 1.5 hours (or low for 3). Sprinkle cheese and chips on top and cook for another 30 on high with the kid partially off until cheese is melted. 

Serve with sour cream or salsa or guacamole!