This is a simple recipe that's easy to make for brunch, lunch or dinner!
In a cast iron pan, sauté around 1 cup of chopped onions and 3-4 cloves of garlic, then add 1 can or cup of drained pinto beans and 1-1.5 cups of diced green chile, dash of cumin and salt and pepper and stir mixture, let cook down for 10-15 minutes. Preheat oven to 375˚ F.
After 10-15 minutes, remove pan from heat. Whip 3-4 eggs and pour over the top of the mixture, then sprinkle with shredded cheese, diced onion, sliced tomatoes and/or black olives on top. Bake it in the oven at 375˚ F for 30 minutes.
Let cool for 5 minutes after removing from oven, then enjoy!
If desired before serving, top with cilantro, fresh lettuce, diced onions, tomatoes, and/or sliced jalapenos.
Optional add-ins: Tomatillos, Zucchini/Squash, pickled jalapenos or other hot peppers, potatoes, carrots, you name it. Get creative, there's no wrong way to make this casserole!
