prep: 40 minutes
cook: 50 minutes
cool: none
1 tablespoon unsalted butter, plus more for the baking dish
1 tablespoon canola oil (optional; if using tortillas)
Four 6-inch corn tortillas, store-bought or homemade, or 2 cups of your favorite tortilla chips
1 tablespoon olive oil
1 large green bell pepper, cut into ¼-inch dice
1 large red bell pepper, cut into ¼-inch dice
½ medium yellow onion, cut into ¼-inch dice
1 large jalapeño, seeded and finely minced
4 medium tomatoes, seeded and chopped
One 15-ounce can black beans, rinsed well and drained
2 teaspoons ground cumin
2½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
12 large eggs
¾ cup half-and-half
12 ounces Cheddar cheese (about 3 cups), grated
⅓ cup chopped fresh cilantro
1 large avocado, pitted, peeled, and diced, for serving (optional)
1. Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish.
2. If you’re using tortillas, in a large skillet, bring the canola oil to a sizzle over high heat. Using tongs, add the tortillas, one at a time, frying until crispy, 15 to 20 seconds per side. Remove and set on paper towels to drain the excess oil. Set aside to cool and crisp up, 1 to 2 minutes. Crumble the fried tortillas or tortilla chips.
3. Return the skillet to medium-high heat and add the 1 tablespoon butter and the olive oil. As soon as the butter begins to melt, add the bell peppers and onion, and cook, stirring occasionally, until fragrant and beginning to brown, 6 to 8 minutes.
4. Add the jalapeño and tomatoes and cook until the tomatoes have reduced and the sauce has thickened, about 4 minutes. Add the black beans, sprinkle with the cumin, salt, and pepper, and give a good stir to mix everything evenly. Remove the skillet from the heat and set aside to cool for 10 minutes.
5. Meanwhile, in a large bowl, whisk the eggs and half-and-half until well combined, 1 to 2 minutes.
6. In the prepared baking dish, combine the veggie mixture, egg mixture, 2 cups of the Cheddar, the crumbled tortillas or chips, and half the cilantro. Stir until well combined.
7. Cover tightly with foil and bake for 35 minutes. Remove the foil and sprinkle with the remaining 1 cup Cheddar. Bake, uncovered, until set in the middle and nicely browned, 10 to 15 minutes more.
8. Serve hot, topped with diced avocado (if using) and the remaining cilantro.
9. Store in a covered container in the refrigerator for up to 2 days.
Makes 8 to 10
TIP: If desired, garnish with sliced green onions, quartered small limes, and Pickled Red Onion.