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3.5 from 2 votes

Slow cooker Mexican casserole

Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main meal
Servings: 3
Author: Becca Heyes


  • 25 g butter melted
  • 200 ml 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
  • 250 g sweetcorn kernels drained
  • 400 g tin black beans 240g when drained, drained and rinsed
  • 10 slices pickled jalapeños I used red, finely chopped
  • 100 g 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.