Best Slow Cooker Spicy Black Bean Corn Casserole Cooking Light Recipes

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CORN & BLACK BEAN CASSEROLE



Corn & Black Bean Casserole image

Make and share this Corn & Black Bean Casserole recipe from Food.com.

Provided by Kizzikate

Categories     Corn

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

2 cups frozen corn kernels, cooked
1 cup diced red bell pepper
1/2 cup sliced green onion
1/4 cup fresh cilantro, chopped
1 (14 ounce) can black beans, rinsed & drained
1/4 cup red wine vinegar
1 teaspoon granulated sugar
2 teaspoons canola oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 dash salt

Steps:

  • In a medium bowl, combine corn, bell peppers, onions, cilantro, & beans. Mix well.
  • Whisk together remaining ingredients: toss with bean mixture.
  • Cover & chill at least 1/2 hour.

Nutrition Facts : Calories 97.9, Fat 1.5, SaturatedFat 0.2, Sodium 19.7, Carbohydrate 18.2, Fiber 4.8, Sugar 1.2, Protein 4.8

EASY CORN CASSEROLE (COOKING LIGHT)



Easy Corn Casserole (Cooking Light) image

The family and I are going light and I found this in Cooking Light. I haven't tried this, but I wanted to put it here for later.

Provided by Heartspell

Categories     Corn

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

1/4 cup egg substitute
1/4 cup butter, melted
1 (8 3/4 ounce) can whole kernel corn, no-salt added, drained
1 (8 3/4 ounce) can cream-style corn, no-salt added
1 (8 1/2 ounce) package corn muffin mix
1 (8 ounce) carton plain yogurt, fat free
cooking spray

Steps:

  • Prehat oven to 350.
  • Combine first 6 ingredients in a medium bowl; stir well.
  • Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350 for 45 minutes or until set.

Nutrition Facts : Calories 247.8, Fat 10.9, SaturatedFat 5.3, Cholesterol 19.8, Sodium 518.9, Carbohydrate 34.2, Fiber 3, Sugar 9.5, Protein 5.4

SPICY BLACK BEAN SOUP (SLOW COOKER)



Spicy Black Bean Soup (Slow Cooker) image

An easy, healthy soup that is ready to eat when you come home from work. Its great with a dollop of sour cream or plain yogurt too!

Provided by Veggie_Girl

Categories     Black Beans

Time 8h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb dried black beans
4 teaspoons jalapeno peppers, diced
6 cups vegetable broth
1 (15 ounce) can whole kernel corn
1/2 teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce

Steps:

  • For black beans either: 1) soak overnight and then drain/rinse before adding to slow cooker OR 2) combine with vegetable broth and bring to a rolling boil for 15-30 minutes before adding to slow cooker (broth and beans).
  • Combine beans, jalapeƱos, corn, and vegetable broth in a slow cooker.
  • Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
  • Cook on low for 8-10 hours.
  • **I used an immersion hand-blender to roughly puree the soup before serving. This gave it a little thicker texture. You could also serve "as is" or puree in a food processor.

Nutrition Facts : Calories 245.2, Fat 1.6, SaturatedFat 0.3, Sodium 206.5, Carbohydrate 46.9, Fiber 10.3, Sugar 2.7, Protein 14

SLOW COOKER SPICY BLACK BEAN-CORN CASSEROLE - COOKING LIGHT RECIPE



Slow Cooker Spicy Black Bean-Corn Casserole - Cooking Light Recipe image

Provided by sstitt

Number Of Ingredients 13

- 3 Tbsp. diced green chiles, divided
- 1/2 cup salsa
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (11 oz.) can corn with red and green bell peppers, drained
- 1 (10 oz.) can enchilada sauce
- 1/2 cup egg substitute
- 1 (8 1/2 oz.) package corn muffin mix
- 2 Tbsp. chopped bottled roasted red bell peppers
- 1 1/2 cups (6 ounces) pre-shredded reduced-fat Mexican blend or Cheddar cheese
- 6 Tbsp. reduced-fat sour cream
- 1 1/2 tsp. thinly sliced fresh cilantro

Steps:

  • 1. Place 2 Tbsp. green chiles and next 6 ingredients in a 3 1/2 quart electric slow cooker, stir well. Cover and cook on LOW 4 hours. 2. Combine remaining 1 Tbsp. green chiles, egg substitute, muffin mix, and roasted red bell peppers in a bowl. Spoon batter evenly over bean mixture in cooker. Cover and cook 1 hour or until corn bread is done. 3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream, sprinkle with cilantro.

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