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

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Course: dinner

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Servings: 6

Ingredients

• 2 TBSP 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

Instructions

• 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

Notes

You can even add diced chicken for a heartier meal.

Tried this recipe?Mention @MomsWithCrockpots or tag #MomsWithCrockpots!

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