Enchilada Casserole (lacto-ovo vegetarian)

Serves 6

Ingredients:
3 T. diced green chiles, divided
½ c. salsa
¼ c. chopped green onions
¼ c. chopped fresh cilantro
15 oz. can black beans, drained and rinsed
11 oz. can mexicorn (corn with red and green peppers), drained
10 oz. can enchilada sauce
8 ½ oz. pkg. corn muffin mix
½ c. egg substitute
2 T. chopped bottled roasted red bell pepper
1 ½ c. shredded reduced-fat Monterey Jack or Cheddar-Jack cheese
6 T. reduced-fat sour cream
Directions:
Place 2 T. green chiles and next 6 ingredients in slow cooker (4 qt. size works best here). Stir well. Cover and cook on low for 4 hrs.
Combine remaining green chiles, muffin mix, egg substitute and roasted bell peppers in a bowl. Stir well. Spoon batter evenly over bean mixture in crock pot. Cover and cook approximately one hour--until cornbread is done.
Sprinkle cheese over cornbread. Cover and cook five minutes, or until cheese is melted.
Top each serving with sour cream.
Depending on your family's tolerance for heat, you can reduce the amount of green chiles or leave them out. The roasted red peppers are a nice touch, but they are not necessary. In a pinch, sub ½ t. dried cilantro for the fresh.

Enjoy!

_________________
~Karen
Moderator