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Recipe Category: Healthy
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Ingredients
- 1 tbsp (15 ml) olive oil
- 1 cup (160 g) chopped onion
- 1 cup (150 g) chopped green bell pepper
- ¾ teaspoon minced garlic
- 342 g no-salt-added cooked pinto beans
- 512 g no-salt-added cooked kidney beans
- 344 g no-salt-added cooked black beans
- 115g black olives, drained and sliced
- 115g diced green chilies
- 360 g no-salt-added diced tomatoes
- 1 tsp chili powder
- 1 tsp cumin
- flour tortillas
- 1 cup (115 g) shredded Cheddar cheese
Method
- Heat oil in a large skillet and saute onions, green pepper, and garlic
- Add beans, olives, chilies, tomatoes, chili powder, and cumin
- Spray slow cooker with nonstick cooking spray and then layer ¾ cup (170 g) vegetable mixture, a tortilla, and 1/3 cup (40 g) cheese
- Repeat layers until all ingredients are used, ending with vegetables
- Cover and cook on low 8 to 10 hours
- Yield: 6 servings
- Per serving: 249 g water; 543 calories (13% from fat, 21% from protein, 66% from carb)
Serve with dollops of sour cream on individual servings
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