Black Bean, Egg & Corn Casserole

• 1 yellow onion, chopped
• 2 teaspoons safflower oil
• 1 tablespoon cumin
• 1 (15 ounce) can black beans (drain and rinse)
• 5 eggs, beaten
• 2 cups cream-style corn
• 1 cup milk
• 3/4 cup shredded monterey jack cheese
• 1 tablespoon Dijon mustard
• cayenne pepper (to taste)
• 2 medium tomatoes, sliced
• 1 tablespoon chopped parsley or 1 tablespoon cilantro

1. Preheat over to 325 degrees; grease a 9x11 baking dish.
2. Saute onion in oil for 5 minutes; add cumin and cook for 2 minutes. Mix beans and onion, then pour into baking dish.
3. Combine eggs, corn, milk, cheese, mustard, and cayenne in a large bow; pour over beans. Top with tomatoes.
4. Bake until firm, about 45 minutes. Sprinkle with chopped herbs.

yellow onion, safflower oil, cumin, black beans, eggs, creamstyle, milk, shredded monterey jack cheese, mustard, cayenne pepper, tomatoes, parsley

Taken from www.food.com/recipe/black-bean-egg-corn-casserole-348964 (may not work)