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Slow Cooker Spicy Black Bean-Corn Casserole - Cooking Light

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This spicy vegetarian entree has all the flavors of enchiladas, but instead of using it to fill corn tortillas, you top the saucy black bean and corn mixture with a corn bread batter just before the last hour of cooking.

For a complete meal, serve with a salad or mixed greens, orange sections, and sliced avocado dressed in a light vinaigrette.

Calories 366 (30% from fat)
Fat 12.4g (sat 5.8g, mono 0g, poly 0.1g)
Protein 17.2g
Carb 49.6g
Fiber 5.6g
Chol 28mg
Iron 2.7mg
Sodium 1407mg
Calcium 307mg

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Ingredients

  • - 3 Tbsp. diced green chiles, divided
  • - 1/2 cup salsa
  • - 1/4 cup chopped green onions
  • - 1/4 cup chopped fresh cilantro
  • - 1 (15 oz.) can black beans, rinsed and drained
  • - 1 (11 oz.) can corn with red and green bell peppers, drained
  • - 1 (10 oz.) can enchilada sauce
  • - 1/2 cup egg substitute
  • - 1 (8 1/2 oz.) package corn muffin mix
  • - 2 Tbsp. chopped bottled roasted red bell peppers
  • - 1 1/2 cups (6 ounces) pre-shredded reduced-fat Mexican blend or Cheddar cheese
  • - 6 Tbsp. reduced-fat sour cream
  • - 1 1/2 tsp. thinly sliced fresh cilantro

Details

Servings 6

Preparation

Step 1

1. Place 2 Tbsp. green chiles and next 6 ingredients in a 3 1/2 quart electric slow cooker, stir well. Cover and cook on LOW 4 hours.

2. Combine remaining 1 Tbsp. green chiles, egg substitute, muffin mix, and roasted red bell peppers in a bowl. Spoon batter evenly over bean mixture in cooker. Cover and cook 1 hour or until corn bread is done.

3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream, sprinkle with cilantro.

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