Slow cooker Mexican casserole
Prep time
Cook time
Total time
Recipe type: Main meal
Yield: 3
  • 25g butter, melted
  • 200ml milk
  • 2 eggs, lightly beaten
  • 4tbsp plain flour
  • 1tsp baking powder
  • ½tsp smoked paprika
  • ¼tsp hot chilli powder
  • Salt
  • Black pepper
  • 250g sweetcorn kernels, drained
  • 400g tin black beans, drained and rinsed (240g when drained)
  • 10 slices pickled jalapeƱos, finely chopped (I used red)
  • 100g grated cheese (I used a mixture of cheddar and mozzarella)
  • Fresh coriander, chopped, to serve
  1. To a fairly small slow cooker (mine's 3.5 litres), add the first 9 ingredients: melted butter, milk, eggs, flour, baking powder, paprika, chilli powder and seasonings. Whisk well until smooth. Then add the corn, black beans, chopped pickled jalapeƱos, and grated cheese, and mix again.
  2. Cook for around 6 hours on medium, until the middle has set and the outside is crispy.
  3. Serve topped with fresh coriander if desired.
Recipe by Amuse Your Bouche at