Egg & Black Bean Casserole w/ Corn Meal Tortillas, Red Sauce & Green Salsa

Jeff shares his recipe for a hearty Tex-Mex style breakfast at the Huntsville 2011 Girlfriends Getaway Weekend

Preheat oven 350F                                Serves 6
Read all ingredients before preparing.

Corn Meal Tortillas                                 
1 egg
1-cup water
1/2 all-purpose flour
1/2 cornmeal
1/2 tsp. each baking powder and salt

In a bowl, whisk egg and water. Beat in flour, cornmeal, baking powder and salt. Set aside for 10 minutes.  Heat a non-stick 7" skillet over medium heat. Brush lightly with vegetable oil.  Stir batter; pour 2 Tablespoons of batter at a time, to make very thin tortilla.  Cook just until dry on top, flip once and immediately remove, stacking tortillas with paper towels between each one until all are cooked. Stir batter throughout the tortilla making process since the cornmeal tends to settle to the bottom.

Refried Black Beans
2 tsp. canola oil
1 small onion, minced
1 garlic clove, minced
½ tsp dried cumin
3 cups cooked black beans (may use canned, rinse & drain)
3 drops hot pepper sauce (more if you like it hot)
Salt and pepper to taste
6 eggs, whipped

Heat a non-stick skillet on medium. Add oil; sauté onion, garlic and cumin for 5 minutes or until onion is translucent.  Gradually add beans mashing with the back of the spoon. Continue cooking, stirring often until the beans thicken.  Add hot pepper sauce and season to taste with salt and pepper. Cool the mixture. 

Red Sauce
28 oz can tomato sauce
1 clove garlic, minced
1/4 cup red sweet pepper, finely chopped.
1 tsp. chili powder
1 tsp. pickled jalapeno pepper
1/4 tsp. ground cumin
Pinch granulated sugar
Fresh ground pepper
6 pitted black or pimiento stuffed olives, sliced


In a saucepan, stir together tomato sauce, garlic, red pepper, chili powder, jalapeno pepper, cumin, sugar and pepper and olives; bring to a boil.  Reduce heat and simmer for 5 minutes or until flavours are blended.
To assemble:
2 cups of shredded Monterey Jack cheese
Green Salsa - store bought
1-cup plain yogurt

Arrange corn tortillas into a greased casserole dish. Layer 1/3 of the beans mixture, 1/3 of the egg mixture, 1/3 of the red sauce and 1/3 of the Monterey Jack cheese. Repeat with two more layers.  Bake in oven at 350F for 45 minutes.  Remove from oven.  To serve, top each serving with green salsa* and yogurt.

*Green Salsa is referred to as Salsa Verde.

For many more of Jeff’s recipes visit www.jeffcooking.com