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Servings: 6

Weight Watcher Smart Points: 20

Preparation Time: 15 Minutes

Cooking Time: 0 Minutes

Ready In: 15 Minutes


  • 6 cups baked tortilla chips
  • 2 cans (about 15 oz) black beans rinsed and drained
  • 1 can diced tomatoes undrained
  • 1 medium green bell pepper seeded cored and chopped
  • 1½ tsp ground cumin
  • 2 TBSP Olive Oil
  • 1 Medium Onion (chopped)
  • 1½ tsp dried oregano
  • 1 jalepeno or serrano pepper seeded and minced
  • 1 cup shredded sharp white cheddar cheese plus additional for garnish
  • 10 oz white mushrooms cut into quarters


  1. Heat oil in medium skillet over medium heat
  2. Add onion & peppers
  3. Cook stirrin occasionally, until onion softens.Transfer to slow cooker
  4. 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
  5. 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
  6. Top with black bean mixture; sprinkle with additional cheese if desired

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