Enchilada Pie

• 1 package (12 ounces) frozen vegetarian meat crumbles
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 2 teaspoons canola oil
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/2 cup water
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 6 whole wheat tortillas (8 inches)
• 2 cups 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 large saucepan, cook the meat crumbles, 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 prepared slow cooker, layer about a cup of bean mixture, one tortilla and 1/3 cup cheese. Repeat layers five times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
4. Using foil strips as handles, remove the pie to a platter.

vegetarian meat crumbles, onion, green pepper, canola oil, kidney beans, black beans, tomatoes, water, chili powder, ground cumin, pepper, whole wheat tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/enchilada-pie/ (may not work)