Wednesday, December 16, 2009

Spicy Black Bean-Corn Casserole

This recipe is from Cooking Light Slow Cooker
  • 3 tbsp diced green chiles, divided
  • 1/2 cup salsa
  • 1/4 cup chopped green onions
  • 1/4 cup fresh cilantro
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (11-ounce) can corn with red and green bell peppers, drained
  • 1 (10-ounce) can enchilada sauce
  • 1/2 cup egg substitute
  • 1 (81/2-ounce) package corn muffin mix
  • 2 tbsp chopped bottled roasted red bell peppers
  • 1 1/2 cups (6 ounces) preshredded reduced-fat Mexican blend or Cheddar cheese
  • 6 tbsp reduced-fat sour cream
  • 1 1/2 tsp thinly sliced fresh cilantro
Audrey's Tasks:
  1. Chop onion in food processor
  2. Place items in crock pot
  3. Stir corn bread mixture and help place over casserole
  4. Add cheese on top
Mom's Tasks:
  1. Assemble ingredients
  2. Open cans and rinse beans
  3. Get onion ready to chop
  4. Help Audrey get everything in crock pot
  5. Add egg to corn bread mixture
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.
Combine remaining 1 tbsp green chiles, egg substitute, muffin mix, and roaster 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.
Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.

When it came time to assemble the ingredients for the corn bread stage of this recipe Audrey told her mom she was cooking dinner. Apparently she thought her mom was trying to take over. Another great meal.


  1. Mmm this recipe looks SO delicious! I love Mexican food. Thanks for linking up to Slow Cooker Saturday! :)


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