Black Bean and Mushroom Chilaquiles

This vegetarian concoction comes from Crock*Pot Comfort Food Diet Recipes and is a perfect fit for my busy Meatless Monday supper.  I put it all together before heading off to work, and come home to a wonderful smelling house with supper ready to go!

Ingredients:

2 Tbsp. olive oil

1 onion, peeled and chopped

1 bell pepper (red or green), seeded and chopped

1 jalapeno pepper, seeded and chopped

2 cans black beans, rinsed and drained

1 can diced tomatoes

1 package of fresh white mushrooms, sliced

1½ tsp.  Ground cumin

1½ tsp. Dried oregano

1 cup shredded cheese ( I use a low fat/reduced fat cheddar or Mexican blend)

4 green onions, sliced

3 small Italian tomatoes chopped

6 cups Baked Tortilla chips

Directions:

Heat oil in large skillet over medium high heat.  Add onion, pepper and jalapeno.  Cook until softened, stirring occasionally. (about 3-5 minutes)

Transfer over to your crockpot sprayed with non-stick cooking spray.  Add mushrooms, tomatoes, beans, cumin and oregano.  Mix all ingredients well in the crockpot.

Cover and cook on LOW for six hours, or HIGH for three hours.

When ready to eat remove lid, add cheese and stir.  Wait ten minutes then serve in bowls over the coarsely crushed tortilla chips.  Top with green onions, fresh chopped tomatoes and a touch more cheese.

Makes about 6 1½ cup servings

Calories: Just under 350 (includes chips)

ENJOY!