Mexican Egg Bake with Spinach, Black Beans and Cheese

Mexican Egg Bake with Spinach, Black Beans and Cheese is a main course that serves 8. One portion of this dish contains roughly 17g of protein, 24g of fat, and a total of 350 calories. For $1.81 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. It is brought to you by The Lemon Bowl. This recipe is typical of Mexican cuisine. If you have cumin, oregano, eggs, and a few other ingredients on hand, you can make it. 141 person were impressed by this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a super spoonacular score of 90%. Mexican Poblano, Spinach, and Black Bean "Lasagne" with Goat Cheese, Mexican Hash Egg Bake, and Mexican Black Beans are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.In a medium bowl, whisk eggs with 2 tablespoons water plus salt and pepper to taste; set aside.Heat a large non-stick pan over medium-high and spray with cooking spray. Saut spinach until wilted, 2-3 minutes.Add black beans, cumin and oregano to the pan and stir until warmed through; remove from heat and pour into the bottom of the prepared baking dish.Pour eggs over the bean and spinach mixture then sprinkle with scallions. Use a fork to stir mixture once so that the spinach and scallions are fully coated in the egg mixture.Sprinkle shredded cheese evenly on top of egg mixture then bake for 35 minutes or until eggs are cooked through.Serve warm or let cool completely before slicing and refrigerating to enjoy at a later time.

 

Step by step:

1. Pre-heat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray.In a medium bowl, whisk eggs with 2 tablespoons water plus salt and pepper to taste; set aside.

2. Heat a large non-stick pan over medium-high and spray with cooking spray. Saut spinach until wilted, 2-3 minutes.

3. Add black beans, cumin and oregano to the pan and stir until warmed through; remove from heat and pour into the bottom of the prepared baking dish.

4. Pour eggs over the bean and spinach mixture then sprinkle with scallions. Use a fork to stir mixture once so that the spinach and scallions are fully coated in the egg mixture.Sprinkle shredded cheese evenly on top of egg mixture then bake for 35 minutes or until eggs are cooked through.

5. Serve warm or let cool completely before slicing and refrigerating to enjoy at a later time.

Nutrition Information:

covered percent of daily need