Easy Mexican Breakfast Casserole with Beans and Cheese
shared by Nibblore Kitchen
This hearty breakfast casserole layers toasted corn tortillas, smoky black beans, vegetables, eggs, and bubbling cheese. Briefly baking the tortilla base before adding the filling keeps it from turning soggy. Assemble it for a relaxed weekend brunch or serve it with a crisp salad for dinner. • Drain the salsa thoroughly; excess liquid can make the center watery. • For clean slices, let the baked casserole rest for the full 10 minutes before cutting. • For less heat, omit the jalapeño; for more heat, leave in some seeds or serve with hot sauce. • Replace black beans with the same amount of drained pinto beans. • Use pepper Jack instead of Monterey Jack for a spicier casserole. • Unsweetened plain dairy-free milk and a meltable dairy-free cheese can replace the milk and cheese, though browning and texture will differ. • Substitute a diced poblano pepper for the red bell pepper for a deeper roasted-pepper flavor. Refrigerate cooled leftovers in an airtight container for up to 4 days. Freeze individual portions for up to 2 months; thaw overnight in the refrigerator. Reheat covered in a 325°F (165°C) oven for 15 to 20 minutes, or microwave individual portions until they reach 165°F (74°C).
- Total time
- 65 min
- Servings
- 8
- Difficulty
- Beginner-friendly
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Save recipeIngredients
- 2 tspolive oil, divided
- 8small corn tortillas, certified gluten-free if needed
- 1medium red bell pepper, diced
- 1small yellow onion, diced
- 1jalapeño, seeded and finely chopped
- 2garlic cloves, minced
- 1 tspground cumin
- 1 tspsmoked paprika
- 1 can (15 ounces)black beans, drained and rinsed
- 1 cupfrozen corn, thawed and patted dry
- 10large eggs
- ¾ cupwhole milk
- ¾ tspfine salt
- ¼ tspground black pepper
- 1 ½ cupshredded Monterey Jack cheese, divided
- 1 cupshredded sharp cheddar cheese, divided
- ½ cupfresh tomato salsa, well drained
- ¼ cupchopped fresh cilantro
- 1lime, cut into wedges
Instructions
- 1Heat the oven to 375°F (190°C). Coat a 9-by-13-inch baking dish with 1 teaspoon olive oil. Cut the tortillas into 1-inch strips, spread them evenly in the dish, and bake for 8 minutes, until dry at the edges but not browned. Remove the dish and keep the oven on.
- 2While the tortillas bake, heat the remaining 1 teaspoon olive oil in a 10-inch skillet over medium heat. Add the bell pepper, onion, and jalapeño; cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
- 3Add the garlic, cumin, and smoked paprika to the skillet. Cook for 30 seconds, stirring constantly, until fragrant. Stir in the black beans and corn, then cook for 2 minutes to evaporate excess moisture. Remove from the heat.
- 4Whisk the eggs, milk, salt, and black pepper in a large bowl until fully blended with no visible streaks of egg white. Stir in 1 cup Monterey Jack and 1/2 cup cheddar.
- 5Spread the bean mixture over the toasted tortilla strips. Spoon the drained salsa evenly on top, then slowly pour in the egg mixture. Press down any exposed tortilla pieces with the back of a spoon. Scatter the remaining 1/2 cup Monterey Jack and 1/2 cup cheddar over the surface.
- 6Bake uncovered for 30 to 35 minutes, rotating the dish halfway through. The casserole is done when the edges are puffed, the cheese is lightly browned, and the center reaches 160°F (71°C) or barely jiggles when the dish is nudged.
- 7Rest the casserole for 10 minutes so the eggs finish setting. Sprinkle with cilantro, cut into 8 portions, and serve with lime wedges.