Black Bean, Egg & Corn Casserole - cooking recipe

Ingredients

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

Preparation

Preheat over to 325 degrees; 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 bow; pour over beans. Top with tomatoes.
Bake until firm, about 45 minutes. Sprinkle with chopped herbs.