Slice of Heaven

Enchilada Pie

Crock pot style, love it!

1 lb lean ground beef (omit or substitute)

1 cup chopped onion

1/2 cup chopped green pepper

2 tsp canola oil

1 can (16 oz) kidney beans, rinsed and drained

1 can (16 oz) black beans, rinsed and drained

1 can (10 oz) diced tomatoes with green chilies, undrained

1/2 cup water

1-1/2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp pepper

6 whole wheat tortillas (8 in)

2 cups (8 oz) shredded reduced-fat cheddar cheese

1. Cut three 25-in x 3-in strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt slow cooker. Coat strips with cooking spray.

2. In a saucepan, cook meat, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

3. In slow cooker, layer about 3/4 cup bean mixture, one tortilla and 1/3 cup cheese. Repeat layers five times. Cover and cook on low for 3-4 hours or until heated through.

4. Using foil strips as handles, remove the pie to a platter. (I just served mine out of the crock pot).