400g tin black beans, drained and rinsed (240g when drained)
10 slices pickled jalapeños, finely chopped (I used red)
100g grated cheese (I used a mixture of cheddar and mozzarella)
Fresh coriander, chopped, to serve
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 jalapeños, and grated cheese, and mix again.
Cook for around 6 hours on medium, until the middle has set and the outside is crispy.
Serve topped with fresh coriander if desired.
Recipe by Amuse Your Bouche at http://www.amuse-your-bouche.com/slow-cooker-mexican-casserole/