Black Bean, Egg & Corn Casserole

Name: Black Bean, Egg & Corn Casserole
Ingredients: 1 yellow onion, chopped; 2 teaspoons safflower oil; 1 tablespoon cumin; 1 (15 ounce) can black beans (drain and rinse); 5 eggs, beaten; 2 cups cream-style corn; 1 cup milk; 3/4 cup shredded monterey jack cheese; 1 tablespoon Dijon mustard; cayenne pepper (to taste); 2 medium tomatoes, sliced; 1 tablespoon chopped parsley or 1 tablespoon cilantro

12 ingredients

4 steps

Ingredients

1 yellow onion, chopped
2 teaspoons safflower oil
1 tablespoon cumin
1 (15 ounce) can black beans (drain and rinse)
5 eggs, beaten
2 cups cream-style corn
1 cup milk
3/4 cup shredded monterey jack cheese
1 tablespoon Dijon mustard
cayenne pepper (to taste)
2 medium tomatoes, sliced
1 tablespoon chopped parsley or 1 tablespoon cilantro

Directions

1

Preheat over to 325 degrees; grease a 9x11 baking dish.
2

Saute onion in oil for 5 minutes; add cumin and cook for 2 minutes. Mix beans and onion, then pour into baking dish.
3

Combine eggs, corn, milk, cheese, mustard, and cayenne in a large bow; pour over beans. Top with tomatoes.
4

Bake until firm, about 45 minutes. Sprinkle with chopped herbs.