A delicious savory breakfast casserole with a Latin twist. Made with spinach, sweet potatoes, onions, black beans, eggs, and chorizo this casserole can be made the night before and baked in the oven the next day.
one sweet potato (approx. 1.5 cups) peeled and chopped into 1/4-inch cubes
1 lb. ground chorizo sausage
6 cups baby spinach leaves
one 15 ounce can black beans, rinsed and drained
1 tablespoon cumin
2 cups shredded mozzarella cheese
1/4 cup milk
24- 6 inch tortillas
one 16 ounce jar salsa verde
1 cup shredded cheddar cheese
1 cup diced tomatoes
1 medium ripe avocado, sliced thinly
1/2 cup chopped cilantro
Preheat the oven to 400 degrees F.
In a large sauté pan, cooked the onions, sweet potato, and chorizo sauce for 6-8 minutes until the sausage and sweet potatoes are fully cooked.
Turn off the heat and stir in the spinach, black beans, and cumin until the spinach is wilted. Stir in the mozzarella cheese
In a large bowl whisk the eggs and milk together. *A blender works great for this.
In a separate pan, heat the butter on medium heat. Add the egg mixture to the pan and scramble the eggs until almost fully cooked but still wet.
Add the egg mixture to the chorizo vegetable mixture and stir until all the ingredients are evenly distributed.
Spray two 13x9 baking dishes generously with non-stick spray
Add approximately ¼ cup of this mixture to one corn tortilla spread it down the middle, rolling the tortilla and placing it seam down. Repeat this with each tortilla until all the mixture is gone. *More tortillas may be needed.
Pour half the salsa verde over each pan and spread he salsa as evenly as possible.
Spread one cup of cheddar cheese over each pan.
Bake for 20 minutes.
Remove the casserole from the oven and top off with the diced tomatoes, avocado, and cilantro before serving.