Zutaten für Black Bean Egg Corn Casserole
- Yellow Onion
- Safflower Oil
- 1 teaspoon ground cumin
- Black Beans
- 6 large eggs
- Cream Style Corn
- 1/2 cup milk
- Monterey Jack Cheese
- Dijon Mustard
- Cayenne Pepper
- 1 cup chopped fresh tomatoes
- Parsley
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Zubereitung von Black Bean Egg Corn Casserole
- Preheat oven to 325°F (160°C).
- Grease a 9x11 inch baking dish.
- Sauté 1/2 cup chopped yellow onion in 1 tablespoon olive oil for 5 minutes until softened.
- Add 1 teaspoon ground cumin and cook for 2 minutes more.
- In a large bowl, combine 1 (15-ounce) can black beans (rinsed and drained) with the sautéed onion mixture.
- Pour the bean mixture into the prepared baking dish.
- In a separate large bowl, whisk together 6 large eggs, 1 cup frozen corn, 1/2 cup milk, 1/2 cup shredded cheddar cheese, 1 teaspoon Dijon mustard, and a pinch of cayenne pepper.
- Pour the egg mixture evenly over the black bean layer in the baking dish.
- Top with 1 cup chopped fresh tomatoes.
- Bake for 45-50 minutes, or until the casserole is set and lightly golden brown.
- Sprinkle with 2 tablespoons chopped fresh cilantro or green onions before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
20g
Fat
25g
Carbs
11g
