1 lb. bag pinto beans
2 lg. onions, chopped
2 stalks celery, chopped
1/2 c. green onions, chopped
1/2 tsp. garlic powder
1 can Rotel tomatoes with green chilis
1/2 c. Monterey Jack cheese
Salt to taste

Cook beans until tender. In another pan, saute onions and celery until tender and slightly browned. Add to beans along with Rotel, garlic, salt and cheese. Continue cooking until beans are creamy.

Serve over rice or make bean burritos using flour tortillas. Put 2 scoop of beans on warm tortillas, sprinkle with cheddar cheese. Fold over and eat.