3 Tbsp diced green chili's
1/2 C mild salsa
1/4 C chopped green onion
1/4 C chopped fresh cilantro
15 oz can- black beans, drained
11 oz can- yellow corn, with red and green bell peppers, drained
10 oz can- enchilada sauce
2 large eggs
1 box Jiffy corn muffin mix
1 1/2 C shredded Mexican four-cheese blend
1. Stir together chilies & next 6 ingredients in a lightly greased 4 qt. slow cooker. Cover and cook on low 3 hours.
2. Whisk 2 eggs in a medium bowl, stir in muffin mix. Spoon batter over bean mixture in slow cooker. Cover and cook on low 1 hour or until cornbread is done.
3. Sprinkle cheese over cornbread. Increase heat to high; cover and cook 5 minutes or until cheese melts. Spoon into shallow bowls. Garnish with sour cream, chopped fresh cilantro, if desired.