Roxanne E. Chan
Original recipe yields 12 servings
Based on a 2,000 calorie diet
Yummy! I loved this. I was serving it at an early brunch so I prepared the vegies the night before and put them in a baggie. The next morning, all I had to do was mix the eggs, sour cream, ch...
My husband and I truly enjoyed this recipe. We served it with salsa and sour cream and had it for an easy week night dinner.
I substituted diced yellow squash for the black beans to suit my family's preference. Served it with homemade biscuits and applesauce for a yummy summer supper. Would definitely make again.
I did not have a red pepper, bacon bits or corn so I drained a can of rotel and used that instead. I had to cook it for 45 minutes because the casserole was too wet. It was still a little mois...
This was okay. By itself it was kind of bland but really needed the salsa and I put mine in a ww tortilla as well after trying it on it's own. My daughter didn't even care for it in the tortil...
This tasted ok. I probably won't be making it again though. It was a little bland. I had to put a lot of salt and pepper on mine to give it flavor.
This recipe is so quick and easy and it tastes great, even the next day. I want to make it again and again.
It was a bit bland - without the spicy salsa it would not have tasted good. Simple to make. Took longer than 30 minutes to cook.