Crockpot Spicy black bean corn casserole
- Number of Servings: 6
Ingredients
3 T diced green chiles, divided½ c salsa¼ c chopped green onion¼ c chopped fresh cilantro15 oz can black beans rinsed and drained11 oz can corn with red and green peppers drained10 oz enchilada sauce½ c egg substitute8 ½ oz package corn muffin mix2 T chopped bottled roasted red bell peppers1 ½ c Kraft 2% shredded cheese6 T fat free sour cream1 ½ t thinly sliced fresh cilantro
Place 2 T green chiles and next 6 ingredients into crockpot and stir well. Cover and cook on low for 4 hours.
Combine remaining 1 T 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.
Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.
Makes 6 servings about 1 c casserole, 1 T sour cream, ¼ t cilantro
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIDANGEROUS.
Combine remaining 1 T 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.
Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.
Makes 6 servings about 1 c casserole, 1 T sour cream, ¼ t cilantro
Number of Servings: 6
Recipe submitted by SparkPeople user JENNIDANGEROUS.
Nutritional Info Amount Per Serving
- Calories: 405.3
- Total Fat: 6.9 g
- Cholesterol: 16.6 mg
- Sodium: 870.3 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 6.4 g
- Protein: 16.3 g
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