Mexican beans and egg casserole

“Tex Mex” food  is one of my favorites because its so close to home food. Rice and beans with spicy salsa is absolutely comforting. This dish is absolutely delicious and it’s a perfect dish to make when you are pressed for time.The original recipe is from Kalyn’s kitchen

Here is the recipe for my version:


Black beans – 1 can

Red kidney beans – 1 can

Onion – 1

Tomato- 2

Bell pepper- 1

Egg- 2-3 depending on the size of the baking dish

Green chillie- 4-5

Cumin powder- 2tsp

Garlic – 3pods

Mexican four cheese (grated)


Olive oil 2 tsp

1.In a pan, add olive oil and sauté chopped onion until it turns translucent.

2.Now add chopped garlic and bell peppers and sauté for 2 minutes.

3.Add diced tomatoes, green chillies, cumin powder and salt and cook for about 4-5 minutes.

4.Now add black and kidney beans ( after you open the can of beans wash it well in cold water and drain all the excess water)  and mix well.

5.Cook it for about 10 minutes in medium heat .At this point preheat the oven (450F)

6. Transfer the bean mixture into a baking dish and break  the eggs into the bean mixture.( 2-3 eggs for a large baking dish or if you are making individual small casserole then add one egg per dish)

7.Bake  until the egg turns white and looks wet and moist. (10 minutes if it’s a large dish and 5 minutes if it’s a small dish)

8.Once the egg is done turn the oven to broil. Sprinke cheese all over the dish and broil it for exactly 2 minutes.

Garnish with cilantro and serve with tortillas!


5 Comments Add yours

  1. Aditi says:

    Looks delicious Surabi! Omg! I so have to try this!

    1. Thanks! Its super easy.Try it and let me know if you like it!

  2. Laura says:

    Love the pics! Sounds delicious!

  3. Nivy says:

    I tried it out today! Super yum! Thanks!! 🙂

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