Slow Cooker Mexican casserole

By Beckylynn

Ingredients

• 25 g butter, melted
• 200 ml milk
• 2 eggs, lightly beaten
• 4 tbsp plain flour
• 1 tsp baking powder
• 1/2 tsp smoked paprika
• 1/4 tsp hot chilli powder
• Salt
• Black pepper
• 250 g sweetcorn kernels, drained
• 400 g tin black beans, drained and rinsed (240g when drained)
• 10 slices pickled jalapeños, finely chopped (I used red)
• 100 g grated cheese (I used a mixture of cheddar and mozzarella)
• Fresh coriander, chopped, to serve

Details

Servings 3
Preparation time 10mins
Cooking time 370mins
Adapted from amuse-your-bouche.com

Preparation

Step 1

Instructions
To a fairly small slow cooker (mine's 3.5 litres), add the first 9 ingredients: melted butter, milk, eggs, flour, baking powder, paprika, chilli powder and seasonings. Whisk well until smooth. Then add the corn, black beans, chopped pickled jalapeños, and grated cheese, and mix again.
Cook for around 6 hours on medium, until the middle has set and the outside is crispy.
Serve topped with fresh coriander if desired.