"This comes from Southern Living Slow Cooker Cookbook."
green chilies, diced, divided
green onion, chopped
1 (15 ounce) cans
black beans, rinsed and drained
1 (11 ounce) cans
1 (10 ounce) cans
1 (8 1/2 ounce) packages
corn muffin mix
red bell peppers, chopped
reduced-fat monterey jack cheese, shredded
1 1/2 teaspoons
cilantro, thinly sliced
Place 2 tablespoons green chiles and next 6 ingredients in a 3 1/2-quart slow cooker; stir well. Cover with lid; cook on low for 4 hours.
Combine remaining 1 tbsp green chiles, muffin mix, egg substitute and bell peppers 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 plates. Top with sour cream and sprinkle with cilantro.