As we all have Thanksgiving on the brain, and are inundated with recipes for the holiday, I thought I would give you something completely different to think about. This Mexican inspired dish will give you a reason to give thanks, after multiple days of leftover turkey. Enjoy and Happy Thanksgiving.
- 3 Tbsp diced green chiles, divided
- 1/2 cup salsa
- 1/4 cup chopped green onions
- 1/4 cup cilantro
- 1 (15oz) can black beans, rinsed and drained
- 1 (11 oz) can corn with red and green peppers (Mexicorn), drained
- 1 (10 oz) can enchilada sauce
- 1(8 1/2 oz) package corn muffin mix
- 1/2 cup egg substitute
- 2 Tbsp chopped bottle roasted red pepper
- 1 1/2 cups (6 oz shredded reduced – fat Monterey Jack cheese)
- 6 Tbsp 30 % less- fat sour cream
- 1 1/2 tsp thinly sliced fresh cilantro
- Place 2 Tbsp green chiles and next 6 ingredients in a 3 1/2-quart slow cooker; stir well. Cover with lid; cook on low-heat 4 hours.
- Combine remaining 1 Tbsp green chiles, muffin mix, egg substitute, and roasted bell pepper in a bowl; stir well. Spoon batter evenly over bean mixture in slow 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. Spoon casserole onto plate; top with sour cream, and sprinkle with thinly sliced cilantro.
Happy Thanksgiving, y’all!