Mexican Casserole Vegetarian Recipe on Slow Cooker for lasy men

Needed ingredients 

25g butter, melted
200ml milk
2 eggs, lightly beaten
4tbsp plain flour
1tsp baking powder
½ tsp smoked paprika
¼ tsp hot chilli powder
Salt
Black pepper
250g sweetcorn kernels, drained
400g tin black beans, drained and rinsed (240g when drained)
10 slices pickled jalapeños, finely chopped
100g grated cheese Fresh coriander, chopped, to serve

Directions: 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.