Name: Black Bean & Mushroom Chilaquiles
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 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

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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

Prep 15 mins

Cook 6 hours

Total 6 hours, 15 mins

Author Amanda

Yield 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