Contributed by (Adapted from http://breakfast.food.com)

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Ingredients

1 Yellow onion, chopped
2 tsp Safflower oil
1 Tbs Cumin
1 (15 oz) cans Black beans (drain and rinse)
5 Eggs, beaten
2 C Corn
1 C Milk
3/4 C shredded Monterey jack cheese
1 Tbs Dijon mustard
Cayenne pepper (to taste)
2 medium Tomatoes, sliced
1 Tbs chopped Parsley or 1 Tbs Cilantro

Instructions

Preheat oven to 325°F; grease a 9x11 baking dish. Saute onion in oil for 5 minutes; add cumin and cook for 2 minutes. Mix beans and onion, then pour into baking dish. Combine eggs, corn, milk, cheese, mustard, and cayenne in a large bowl; pour over beans. Top with tomatoes. Bake until firm, about 45 minutes. Sprinkle with chopped herbs. Serves 6.

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