Here's the recipe:
SANTA FE BLACK BEANS AND CORN
- Two 15-ounce (417-g) cans Mexican corn with red and green peppers
- One 15-ounce (417-g) can black beans, rinsed and drained
- One cup (225 g) chunky-style salsa
Put the Mexican corn, black beans, and salsa in the slow cooker and stir to combine. Cover and cook on LOW for 3 to 4 hours.
ADD IT IN: Sprinkle 1 cup (115 g) shredded Mexican-blend cheese over the mixture 15 minutes before it's done and continue cooking until the cheese has melted.
--I also mixed up a pot of vegan taco "meat" and stirred it in after the veg had cooked. I did that again for Christmas, plus substituted vegan "cheese" and held the sour cream I topped ours with.
Yes, it's served over lettuce. We love food served over lettuce, especially spicy food. Mmmm.
Happy New Year!