This is a great dish for the crockpot. It is a vegetarian meal, but not vegan- unless you use vegan cheese.
You will need a large crockpot- 4 or 5 quart.
1 Tablespoon cooking oil
1 cup chopped onion
1 chopped Ananheim chili pepper – green bell will work good too
2 cloves minced garlic OR 1/2 teaspoon garlic powder
1 cup dry pinto beans
1 cup dry kidney beans
1 cup dry black beans OR 15 oz cans of all three kinds of beans, drained
water for cooking the beans, if using dried beans
1/4 cup sliced black black olives
1/4 cup chopped green chili pepper- 4 oz drained can green chilies work good
1 quart tomatoes OR use a 30 oz can
1 teaspoon chili powder
1 teaspoon cumin powder
6-8 (6″) soft shell tortillas- if you use corn, they might seem a bit small, but they work.
2 cups shredded Colby-jack or cheddar-jack cheese
sour cream for serving
Super easy guacamole for serving
Cook your dry beans in the water, covered, for 1 to 1-1/2 hours until tender. If using the canned, just drain and rinse.
In a large skillet or pan, saute the onion, green pepper, and garlic in oil.
Add the drained beans, olives, green chilies, tomatoes, chili powder, and cumin powder
Remove from heat.
In your crocpot add 3/4 cup bean mixture, a tortilla, and 1/3 cup cheese.
Repeat until everything is used, ending with the sauce.
Cover and cook on low for about 8 hours.
Serve with sour cream and maybe some guacamole on top.
This will serve 6-8 people.
Since a quart is a little bigger than 30 oz. you may end up with a little extra sauce.
This heats up well.
Lynn Proctor said:
looks amazing—we're having mexican tonight!
Mexican sounds good. I could go for some of that right now.
Pearson Report said:
It has been forever since I hauled out the crock pot – well, now I have to remember where I put it first… 🙂 🙂
Jenny, you will not be disappointed. My husband, who always seemed to be a dedicated meat eater really likes it.