| 12 | 560 | 367 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 4 h 20 min | 5 h | 8 |
| 1 spray (about 1/3 second) | Cooking spray, vegetable oil (to coat crock pot - Avocado oil works best, but any will do) |
| 1 can (15oz) | Black beans, canned (rinsed and drained) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 1/2 cup | White onion (finely chopped) |
| 4 cup shredded | Frozen hashed brown potato, plain |
| 1 cup | Sweet yellow corn |
| 1 1/2 cup | Dairy-free cheddar cheese shreds, Daiya |
| 3 tbsp | Cilantro (coriander) |
| 8 large | Egg |
| 1 cup | Coconut cream (unsweetened) |
| 1 tsp | Southwest seasoning, McMormick (or other taco/fajita seasoning blend) |
| 1/4 tsp | Cayenne pepper |
1. Spray the inside of your slow cooker well to grease it.
2. In a large bowl, combine the black beans, bell pepper, onion, hash brown potatoes, corn, cheese and cilantro. Stir well and then dump in the slow cooker.
3. In the same bowl beat together the eggs, milk, seasoning, and cayenne pepper. Pour mixture over the black bean and hash brown potato mixture in the slow cooker.
4. Cover and refrigerate for at least 4 hours or overnight.
5. When you're ready to cook the casserole, transfer the slow cooker insert to the slow cooker base.
6. Cover and cook on LOW for 3 to 5 hours, or until eggs are set and the edges are browned.
7. Uncover, being careful not to let the condensation in the lid drip back into the slow cooker. Turn off the slow cooker and let the casserole sit, uncovered, for 15 minutes before serving. Cut into wedges.
Quick Tips:
Ideal Slow Cooker Size: 5 to 6-Quart.
Meal Prep
This is a great dish to prep on a Sunday for the week. Store in an airtight container in the fridge for 3-4 days.
| Meat Alternative | 0.9 |
| Milk Alternative | 0.5 |
| Vegetables | 1.2 |
