Categories: August2016, Beans, Dairy, Summer, Tex-Mex

Ingredients

• 2 Tbs butter
• 1 cup milk
• 2 eggs, lightly beaten
• 4 tbsp plain flour
• 1 tsp baking powder
• 1/2 tsp smoked paprika
• 1/4 tsp hot chilli powder
• Salt
• Black pepper
• 1 cup corn
• 2 cups black beans
• 10 slices pickled jalapeños, finely chopped (I used red)
• 1 cup grated cheese (I used a mixture of cheddar and mozzarella)
• Fresh cilantro, chopped, to serve

Directions

1. fairly small slow cooker (mine’s 3.5 litres), add the first 9 ingredients:

2. melted butter,
3. milk,
4. eggs,
5. flour,
6. baking powder,
7. paprika,
8. chilli powder
9. and seasonings.

10. Whisk well until smooth. Then add the corn, black beans, chopped pickled jalapeños, and grated cheese, and mix again.

11. Cook for around 6 hours on medium, until the middle has set and the outside is crispy.

12. Serve topped with fresh coriander if desired.

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