1-15 ounce can pinto beans, rinsed and drained
1-15 ounce can dark red kidney beans, rinsed and drained
1-15 ounce can black beans, rinsed and drained
1 1/4 cups enchilada sauce (store bought or your own recipe)
1 teaspoon dried oregano leaves
1 teaspoon onion powder
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/8 teaspoon ground chipotle
- Combine all ingredients in the crock of your slow cooker and stir to mix well.
- Cook on low for 4-6 hours.
- Serve with shredded cheese and tortilla chips.