Enchilada Pie from Healthy Cooking Magazine

1 pkg. (12 oz.) frozen vegetarian meat crumbles *A
1 cup chopped onion
1/2 cup chopped green pepper *B
2 tsp. canola oil
1 can (16 oz.) kidney beans, rinsed & drained
1 can (15 oz.) black beans, rinsed & drained
1 can (10 oz) diced tomatoes & green chilies, undrained *C
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. (I didn't do this)

2. In a saucepan, cook meat crumbles, onion & green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin & 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 & 1/3 cup cheese. Repeat layers five times. Cover and cook on low for 4-5 hours or until heated through.

4. Using foil strips as handles, remove the pie to a platter. (I didn't do the foil, but with the cheese as part of each layer it stayed together pretty well anyway.)

Yields 8 servings, 367 calories, 11 grams of fat per ingredients above.

*A - I used 1 lb. ground beef
*B - used banana peppers because that's what I had in the freezer
*C - used 1 - 14.5 oz can of diced tomatoes & 1 - 4 oz. can of diced green chilies

Notes: This was good, but I felt it needed a bit more sauce than the diced tomatoes & chilies provided. I would probably use a can of enchilada sauce and divide between the layers. With that said, the spices could probably be eliminated.