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Inn on Randolph Mexican Fiesta

Recipe courtesy of Inn on Randolph
Yield : 20
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2 C chopped onion, approx. 1 large
1 ½ C chopped bell pepper, multi-color preferred, approx. 4 peppers
2 ½ T minced garlic
2 teaspoons chili powder
1 ½ T cumin
1 can diced green chilis

Saute until crisp/tender. Add 2 cans black beans, drained and rinsed. Mix.

2. 10 – 12 tortillas cut into 1/6’s, or 1/8’s. Set aside until ramekins are assembled.
3. In a large bowl whisk following ingredients:
25 eggs
3 ½ C half and half & ½ or milk, or ½ of each
1 teaspoon black pepper
5 T hot sauce

5. Combine separately in another bow for layering with sausage and peppers:
1 1/2 C chopped green onion tops
¾ C cilantro, chopped – optional
4 C Mexican Blend grated cheese

Spray ramekins. Line bottom with a few pieces of tortilla. Top with pepper and bean mixture, then cheese. Repeat layering, ending with cheese on top. Ladle egg mixture into ramekins and let set overnight, covered in refrigerator.

In the AM: Preheat oven to 375º
Bake at 375º for 40 minutes (for large ramekins) and 30 minutes for the smaller ramekins. It will be bubbly and browned. Let rest for 5 minutes.
Serve with Mexican Rice, and sour cream, Pico de Gallo, Guacamole with a chip or two, and a roasted pepper if you have available.