Black Bean and Mushroom Chilaquiles

2 T. olive oil
1 medium onion, chopped
1 medium green pepper, seeded, cored and chopped
1 jalapeno pepper, seeded and minced
2 15-oz. cans black beans, rinsed and drained
1 14-oz can. diced tomatoes with juices
10 oz. white mushrooms, cut into quarters
1-1/2 t. ground cumin
1-1/2 t. dried oregano
1 c. shredded sharp white cheddar cheese, plus extra for garnish
6 c. baked tortilla chips

Heat oil in medium skillet over medium heat. Add onion, bell pepper, and jalapeno pepper. Cook, stirring occasionally, until onion softens. Transfer to slow cooker. Add beans, tomatoes with juices, mushrooms, cumin, and oregano. Cover and cook on LOW 6 hours or on HIGH 3 hours.

Remove cover and sprinkle 1 c. cheddar cheese over beans and mushrooms. Cover and cook until cheese melts; stir to combine melted cheese.

For each serving, coarsely crush 1 c. tortilla chips in each serving bowl. Top with black bean mixture; sprinkle with additional cheese.

Serves 6.

Adapted from Crockpot 365 Year-Round Recipes, p. 261.