You can make chili, soup and meat in a Crockpot, but did you know you can make a casserole as well? This vegetarian Crockpot Mexican Casserole is surprisingly filling and can be served as a main dish or a side. Since it cooks all day, the edges will create a crust and the center says soft and fluffy. Bring it to your next Mexican Fiesta! So much cheese. So much goodness.
Slow Cooker Mexican Casserole
- 2 TBSP Butter melted
- 1 cup Milk I used Unsweetened Almond Milk
- 2 eggs lightly beaten
- 4 TBSP Flour I used Gluten Free Flour
- 1 tsp Baking Powder
- ½ tsp paprika
- ¼ tsp chili powder
- Salt & Pepper to taste
- 1 can corn drained
- 1 can black beans rinsed and drained
- 10 slices of fresh Jalapenos diced
- ½ cup grated cheese I used low fat cheddar
- In my smaller crock pot I added the melted butter, milk, eggs, flour, baking powder, paprika, chili powder and a dash of salt and pepper. Whisk till smooth.
- Add the corn, black beans, diced jalapenos and cheese. Stir.
- Cook on low for 6 hours
- Serve as is or with salsa, sour cream, cilantro, and/or avocado!