Black Bean, Potato, and Enchilada Casserole

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Quick and easy breakfast casserole.

Instructions:

1. Preheat oven to 400F

2. In a large bowl mix black beans, Rotel, spices, s&p, eggs, cheese (save for topping), and enchilada sauce.

3. In a baking dish spray or wipe with oil and layer the potatoes, spinach, and black bean mix. Top with cheese

4. Bake for 20 minutes covered with foil checking that the cheese doesn’t brown. Remove foil and bake for another 5 minutes. Checking the doneness of the dish. Let it cool for a few minutes the serve with toppings.

• Bag of frozen shredded potatoes

• 2 Tbsp olive oil

• 6 large eggs scrambled or you can buy liquid eggs (16oz)

• 1/2 tsp salt (or to taste)

• 1/2 tsp pepper (or to taste)

• 2 cans black beans, drained & rinsed

• 8 oz enchilada sauce - I used green enchilada

• 1 10 oz can of Rotel Diced Tomatoes and Green chilies

• 3/4 tsp garlic powder

• 1 tsp oregano

• Hot sauce and/or cayenne pepper to taste, optional (for the side)

• 2 C spinach

• 1 Tbsp fresh chives, chopped

• 1/4 Shredded Mexican cheese

• Optional toppings: black olives, cilantro, jalapeno slices, halved cherry tomatoes, salsa, and/or avocado slices