Ingredients
1¼lbsground sausage,or Mexican chorizo
1small white onion,peeled, diced
1poblano pepper,or green bell pepper, cored, diced
4garlic cloves,minced
15ozsalsa,(1 jar), (about 2 cups), red or green
15ozbeans,(1 can), black or pinto, rinsed, drained
⅔cupwhole-kernel corn,frozen or canned
1tspground cumin
1tspfine sea salt
12large eggs
⅓cupmilk
8corn tortillas,halved
3cupsMexican-blend cheese,shredded
avocado,diced
red onion,diced
fresh cilantro,chopped
green onion,diced
fresh jalapeños,sliced
cotija cheese,crumbled
Preparation
Heat the oven to 400 degrees F. Lightly mist a 9×13-inch baking dish with cooking spray; set aside.
Cook the sausage in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan.
If there is no grease remaining, add a tablespoon of oil to the pan. Add the onion and pepper and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1 to 2 minutes more, stirring occasionally, until fragrant.
Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
In a separate bowl, whisk together the eggs and milk until evenly combined; set aside.
Layer half of the tortillas in an even layer in the bottom of the baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese.
Repeat with another layer of tortillas, sausage mixture, egg mixture and cheese.
Cover the dish with foil and bake for 45 to 50 minutes, or until the center of the casserole is cooked through and no longer jiggly or when a toothpick inserted in the center of the casserole comes out clean.
Transfer baking dish to a wire cooling rack and let cool for 10 minutes.
Sprinkle with desired toppings, slice and serve warm!
