Black Bean Quiche

If you are like me than you are a nut for Mexican/Latin flavored dishes. I could eat tacos con carnitas every day. Unfortunately as I mentioned before, I am on a diet, so no carnitas for me. For people that are not familiar with carnitas, it is slow cooked pork goodness. I like to mix mine with a salsa verde. But I digress, I will have to give those recipes out at a later date. This black bean quiche recipe has all of those flavors as well, minus the pork obviously.  My fiancee found this recipe online.  It is a good way to get a quick south of the border fix without all the calories.

6 eggs
1 medium size poblano or anaheim pepper (roasted and chopped)
1/4 cup spinich ( fresh or frozen, if using frozen thaw before adding)
1/2 of a white, yellow or purple onion, chopped
1/2 cup skim ricotta cheese
1/4 shredded jack cheese (optional)
1 can of black beans (rise before adding)
pinch of cumin
salt and pepper to taste
chopped cilantro for garnish

Grease an 8 x 8 square glass baking pan and pre heat oven to 350 degrees

Mix all ingredients well

Bake for 40-45 minutes, or until edges are slightly browned and center is firm. A knife inserted will come out clean.
Cuidado!The center is very hot!

This is the way that I made it but if I make it again I will add some garlic. I also recommend a little Valentina on top of it.

TIP:

Roast your pepper on the eye of the stove at about med-high. Use the stem to turn it. Put it in a plastic bag for a half an hour then run it under cold water. The skin just falls off!