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Favoreats LLC

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Mexican Breakfast Casserole - Vegetarian

Midwest Foodie
  • 35 minutes
  • Serves 6 to 8

INGREDIENTS

1 1/2

lbs Baby red potatoes

1 15 ounce can

Black beans

1

Cilantro, fresh

1 15 ounce can

Corn

5 cloves

Garlic

1

Jalapeno

1/2

Red onion

6

Eggs

1

Pico de gallo

1 tsp

Chili powder

1

Kosher salt

1

Pepper, fresh cracked

2 tbsp

Olive oil

2 tsp

Cumin

4 oz

Pepper jack cheese

1

Queso fresco or cotija cheese

1/2 cup

Enchilada sauce