Preheat oven to 450 degrees and spray a 15x10 jelly roll pan, liberally, with cooking spray.
Start off by browning up some chorizo in a large skillet. Add in chopped red bell pepper, onion, jalapeno and garlic. Saute until tender, about 5 minutes. Stir in black beans.
Spread into the bottom of your pan.
Into a large mixing bowl, stir together eggs, 2 tablespoons cilantro and 1 1/2 cups Cabot 4 Cheese Mexican Blend.
Pour on top of chorizo mixture in pan and bake for 12 minutes.
Sprinkle with remaining 1/2 cup cheese and bake an additional 1-2 minutes, or until cheese is melted.
Top with chopped tomatoes, avocado slices, sliced jalapenos and chopped cilantro.
CoursesBreakfast
CuisineAmerican
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/sheet-pan-mexican-frittata-brunchweek/