Name: Black Bean, Sausage & Egg Enchilada Casserole
Cook time: 40 min
Total time: 40 min

Black Bean, Sausage & Egg Enchilada Casserole

Once all the ingredients are prepped and assembled, this hearty, chorizo-charged dish comes together quickly. For ease in preparation, make the sauce a day or two ahead. With its savory flavors, the casserole could easily cross over to brunch, lunch or even dinner.

Ingredients

SAUCE
1 Tbs chili powder
2 tsp ground cumin
1 tsp unsweetened cocoa
2 (8-oz.) cans tomato sauce
1/2 cup water
CASSEROLE
1. lb. bulk chorizo sausage (Mexican-style) or breakfast sausage*
12 eggs
1 Tbs canola oil
12 (6-inch) corn tortillas
1 (15-oz.) can black beans, drained, rinsed
2 cups shredded sharp cheddar cheese (8 oz.)
1/4 cup plus 3 tablespoons chopped fresh cilantro, divided
3/4 cup Mexican crema or sour cream

Steps

Step 1
1. Combine chili powder, cumin and cocoa in medium skillet; cook over low heat 2 minutes or until toasted and fragrant, shaking pan constantly. Add tomato sauce and water; bring to a boil over medium heat, stirring constantly. Simmer over medium-low to low heat 10 minutes, stirring occasionally. (Sauce can be made 2 days ahead; cover and refrigerate.)
1. Heat large skillet over medium heat until hot. Crumble sausage into skillet; cook 8 to 10 minutes or until browned, stirring frequently and adjusting heat as necessary. Drain on paper towels.
1. Whisk eggs in large bowl until blended. Heat oil in large nonstick skillet over medium heat until hot. Cook eggs 2 to 3 minutes or just until soft moist clumps form, stirring constantly.
1. Coat 13×9-inch glass or ceramic baking dish with cooking spray. Ladle half of the sauce over bottom of dish; top with half of the tortillas, overlapping as necessary. Layer with sausage, black beans, 1/2 cup of the cheese and 2 tablespoons of the cilantro. Top with eggs, 1/2 cup of the cheese and 2 tablespoons of the cilantro. Layer with remaining tortillas, sauce and cheese. Cover and refrigerate overnight.
1. Heat oven to 350°F. Bake, uncovered, 35 to 45 minutes or until cheese is melted and sauce is bubbly. Let stand 10 minutes before serving. Drizzle with crema and garnish with remaining 3 tablespoons cilantro.

Black Bean, Sausage & Egg Enchilada Casserole

Ingredients

SAUCE

CASSEROLE

Steps

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