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Black Bean & Mushroom Chilaquiles

We love Mexican food at my house, and this is a new one we had never tried before.  These are super!  I think all of my kids actually ate this one.  It is a keeper in my book!

Black Bean & Mushroom Chilaquiles

Print Recipe
Prep Time:15 minutes
Cook Time:6 hours
Total Time:6 hours 15 minutes


  • 2 tablespoons Olive Oil
  • 1 Medium Onion chopped
  • 1 medium green bell pepper seeded cored and chopped
  • 1 jalepeno or serrano pepper seeded and minced
  • 2 cans about 15 oz black beans rinsed and drained
  • 1 can diced tomatoes undrained
  • 10 oz white mushrooms cut into quarters
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1 cup shredded sharp white cheddar cheese plus additional for garnish
  • 6 cups baked tortilla chips


  • Heat oil in medium skillet over medium heat. Add onion & peppers. Cook stirrin occasionally, until onion softens.
  • Transfer to slow cooker. Add beans, tomatoes with juice, mushrooms, cumin & oregoano.
  • Cover and cook on low 6 hours or 3 hours on high.
  • Remove cover and sprinkle 1 cup of cheese over beans and mushrooms. Cover again and cook until cheese melts; stir to combine melted cheese.
  • For each serving, coarsely crush 1 cup tortilla hips in individual serving bowl. Top with black bean mixture; sprinkle with additional cheese if desired


You can even add diced chicken for a heartier meal.
Servings: 6
Author: Amanda

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