Cheesy Southwest Black Bean Egg Bake Recipes

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CHEESY, SPICY BLACK BEAN BAKE



Cheesy, Spicy Black Bean Bake image

Whether or not you've fallen for this cheesy white-bean tomato bake, we'd like you to meet its bolder counterpart, smoky and spiced, with lots of melty cheese. Black beans shine in a deep-red mixture of fried garlic, caramelized tomato paste, smoked paprika and cumin. The whole skillet gets coated in a generous sprinkling of sharp Cheddar or Manchego cheese, then baked until melted. The final result is what you hope for from a really good chili or stew, but in a lot less time. For a spicier rendition, add a pinch of cayenne with the paprika, or douse the final skillet with hot sauce. Serve with tortillas, tortilla chips, rice, a baked potato or fried eggs.

Provided by Ali Slagle

Categories     dinner, easy, weekday, beans, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
1/4 cup tomato paste
1 1/2 teaspoons smoked paprika
1/4 teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
1/2 cup boiling water
Kosher salt and black pepper
1 1/2 cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Steps:

  • Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
  • Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

CHEESY SOUTHWEST BLACK BEAN EGG BAKE



Cheesy Southwest Black Bean Egg Bake image

A delicious vegetarian brunch option, our cheesy southwest black bean egg bake offers a little pow to the taste buds courtesy of a touch of hot sauce and canned diced tomatoes with green chiles.

Provided by By Stephanie Wise

Categories     Breakfast

Time 9h

Yield 12

Number Of Ingredients 10

3 cups shredded Monterey Jack cheese (12 oz)
2 cups canned black beans, drained, rinsed
1 cup canned diced tomatoes with green chiles, drained, rinsed
3 green onions, chopped
1 cup Original Bisquick™ mix
2 cups milk
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
Sriracha or other Frank's™ RedHot™ Original cayenne pepper sauce, if desired

Steps:

  • In large bowl, stir 2 cups of the cheese, the black beans, diced tomatoes with green chiles and green onions until combined.
  • In another large bowl, beat Bisquick® mix, milk, eggs, salt and pepper until well blended. Pour over cheese-bean mixture; stir to combine.
  • Lightly spray bottom and sides of 13x9-inch pan with cooking spray. Pour egg mixture into pan. Cover pan with plastic wrap. Refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Sprinkle remaining 1 cup cheese on top of egg mixture.
  • Bake about 45 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Cool 5 minutes before slicing. Serve with Sriracha sauce.

Nutrition Facts : ServingSize 1 Serving

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