It sure is a lovely Thursday, my 13 year old Made the bus this morning. This morning started with some hot Black Tea to warm and wake me up. Later this morning I will make my juice to take with me to PILATES.
We actually decided to have this BLACK BEAN EGG CASSEROLE
Photo by Dallas Chef W/Out Time
- 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:
- Preheat over to 325 degrees; grease a 9x11 baking dish.
- Saute onion in oil for 5 minutes; add cumin and cook for 2 minutes. Mix beans and onion, then pour into baking dish.
- Combine eggs, corn, milk, cheese, mustard, and cayenne in a large bow; pour over beans. Top with tomatoes.
- Bake until firm, about 45 minutes. Sprinkle with chopped herbs.
We all loved it except my 9 year old son. He ate it but did not love it. I was trying to work with what I have in the fridge so I did not have to go to the grocery store. Tonight’s menu??? Not sure! Maybe a little of everything, Leftovers, etc…
Enjoy your day everyone!!!
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