Tasty and delicious, this slow cooker southwest breakfast casserole is hearty, satisfying and packed with fiber. I adapted the recipe from a Best of Bridge Slow Cooker to make it more Weight Watchers friendly.
1 can (14 to 15 ounces) black beans, rinsed and drained
In a large bowl, combine the black beans, bell pepper, onion, potatoes, corn, cheese and cilantro. Stir well and then dump in the slow cooker.
In the same bowl beat together the eggs, milk, salt and cayenne pepper. Pour mixture over the potato mixture in the slow cooker.
Cover and refrigerate for at least 4 hours or overnight.
Transfer the insert to the slow cooker base.
Cover and cook on LOW for 3 to 5 hours, or until eggs are set and the edges are browned. 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.
Nutritional Estimates Per Serving (1/8th): 268 calories, 8.3 g fat, 31.3 g carbs, 6.2 g fiber, 17.6 g protein and *7 Points Plus
Recipe by Simple Nourished Living at http://simple-nourished-living.com/2014/03/slow-cooker-southwest-breakfast-casserole/