Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Origin: Mexican & Spanish
Special Features: Vegetarian
Crock Pot
Meal Type: Entree
Ingredients
* 3 tablespoons Diced green chiles, divided
1/2 cup Salsa
1/4 cup Chopped green onions
1/4 cup Chopped fresh cilantro
1 (15-ounce) can Black beans, rinsed and drained
1 (11-ounce) can Corn with red and green peppers, drained
1 (10-ounce) can Enchilada sauce
1/2 cup Egg substitute
1 (8 1/2 ounce) package corn muffin mix
2 tablespoons Chopped bottled roasted red bell peppers
1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese
6 tablespoons Low-fat sour cream
1 1/2 teaspoons Thinly sliced fresh cilantro
Preparation
1. Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.
2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow 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.
Cook's Notes
Nutrition Information
Calories: 385
;
Total Fat: 13
;
Carbohydrates: 49.2
;
Protein: 16.6
;
Fiber: 5.1