It’s Meatless Monday…holllerrrrr!
Since I’ve been alllll up in my crock pot lately, today’s recipe is both vegetarian and slow-cooker friendly. It’s cheap, easy, unique, and tasty! Naturally, I found it in my Cooking Light Slow Cooker cookbook
Ingredients
3 tbsp diced green chiles (I used canned)
1/2 cup salsa
1/4 cup chopped green onions
1 15 ounce can black beans, rinsed and drained
1 can corn with red and green bell peppers (I used a cup of frozen corn and a half cup of diced bell peppers)
1 10 ounce can enchilada sauce
1/2 cup egg substitute
1 8.5 ounce package corn muffin mix
Dry corn muffin mix is essential here; don’t get self-rising cornmeal! I went with the old standard: Jiffy!
2 tbsp chopped bottled roasted red peppers
1.5 cups pre-shredded Mexican cheese
6 tbsp fat-free sour cream
Diced avocado
Method
Place 2 tbsp green chilies and next six ingredients in crock pot and cook on low for four hours.
Combine muffin mix, egg substitute, 1 tbsp of chiles, and roasted red peppers in a bowl.
*Um, I am illiterate and used the entire bottle of roasted red peppers. Not a huge deal.
Stir together and then spoon the batter over the bean mixture.
Cover and cook for 1-2 hours on low, or until corn bread is done. Mine took a while to get done in the middle, so I just turned it up to high for about 15 minutes.
Sprinkle cheese over corn bread and cover and cook for 5 minutes, or until the cheese melts. I don’t eat cheese, so I just sprinkled it on everyone else’s and heated them separately.
Serve!
Top with more salsa, avocado, and sour cream!
My family — especially my grandma — was impressed by this no-meat dish, and they are good, old-fashioned carnivores! I loved it too; corn muffins aren’t something I have often but that doesn’t mean they aren’t great! I usually make something Mexican-ish once a week, so this was a good way to mix it up — the enchilada sauce and roasted red peppers make it kind of smoky, which I liked.
One cup casserole with cheese, topped with a tablespoon of sour cream has 366 calories, 12.4 g fat (6 saturated), 17 g protein (not bad for meatless!), 50 g carbs, and 5.6 g fiber. It also has 307 mg of calcium, which is pretty good!
Enjoy!
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{ 5 comments… read them below or add one }
Thank you for sharing the yummy looking food! No doubt my husband would LOVE this recipe!
This looks awesome! I go meatless every Monday and just about every day that ends in Y. Every once in a blue moon I’ll eat fish. I can be rather random that way.
I’m trying this one. I’ll report back.
.-= Joanna´s last blog ..I love lucy =-.
Yes let me know what you think! I’ve been going meatless more and more lately!!
This looks delicious!! I cannot wait to try it! Except… I don’t have a slow-cooker. Though, I’ve sort of been wanting one (mostly because of all the wonderful things *you* keep saying about it!) – maybe it’s time to bite the bullet? I think it might be.
.-= Veggie Booty´s last blog ..Celebrate Good Times! =-.
I was out yesterday and it’s “Crocktober” at K-mart and Wal-mart has them for $30. Seriously…yes. The world is telling you YES. And tonight my grandma asked me when I was making this recipe again!!