“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 http://kalynskitchen.blogspot.com
Black beans – 1 can
Red kidney beans – 1 can
Onion – 1
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.