Southwestern Polenta & Refried Beans Skillet Bake with Eggs is a hearty and vibrant one-pan meal that layers creamy polenta, flavorful refried beans, and perfectly baked eggs, all infused with bold Southwestern spices. Each spoonful delivers a comforting mix of creamy, savory, and spicy elements, with the eggs adding a luscious richness that ties everything together. This dish is ideal for a satisfying breakfast, brunch, or anytime you crave a cozy, flavorful meal with minimal cleanup.

The magic happens as the polenta and beans meld together, absorbing spices and warmth, while the eggs bake gently on top to a tender, just-set finish. Topped with fresh salsa, cheese, and cilantro, this skillet bake brings bright, fresh notes to every bite.

Ingredients (Serves 4)

  • 1 cup quick-cooking polenta

  • 3 cups water or vegetable broth

  • 1 cup refried beans (canned or homemade)

  • 1 tbsp olive oil

  • 1 small onion, diced

  • 1 red bell pepper, diced

  • 2 cloves garlic, minced

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • ½ tsp smoked paprika

  • Salt and pepper, to taste

  • 4 large eggs

  • ½ cup shredded cheddar or Monterey Jack cheese

  • Fresh salsa, for topping

  • Fresh cilantro, chopped (for garnish)

  • Optional: sliced avocado and lime wedges

Directions

  1. Cook the Polenta
    In a medium saucepan, bring water or broth to a boil. Slowly whisk in polenta and reduce heat to low. Cook, stirring frequently, until thickened and creamy, about 5 minutes. Remove from heat and set aside.

  2. Sauté Vegetables
    Heat olive oil in a large ovenproof skillet over medium heat. Add diced onion and bell pepper, sautéing until softened, about 5 minutes. Stir in garlic, cumin, chili powder, smoked paprika, salt, and pepper, cooking for another minute until fragrant.

  3. Add Refried Beans
    Stir refried beans into the sautéed veggies, mixing well to combine and heat through.

  4. Layer Polenta and Bean Mixture
    Spread the cooked polenta evenly in the bottom of the skillet. Top with the refried bean and vegetable mixture, spreading it out evenly.

  5. Add Eggs
    Make four small wells in the bean layer and carefully crack an egg into each well.

  6. Bake
    Preheat your oven to 375°F (190°C). Transfer the skillet to the oven and bake until the eggs are set to your liking, about 10–12 minutes for slightly runny yolks, longer if desired.

  7. Add Cheese and Broil (Optional)
    Sprinkle shredded cheese over the top and place under the broiler for 2–3 minutes until melted and bubbly, if desired.

  8. Garnish & Serve
    Top with fresh salsa, chopped cilantro, and optional avocado slices and lime wedges. Serve warm, straight from the skillet.

Why This Recipe Works

  • Layered Comfort: Creamy polenta and savory refried beans create a satisfying base.

  • Perfect Eggs: Baked eggs add richness and protein with a silky texture.

  • Bold Flavors: Southwestern spices and fresh toppings balance warmth and brightness.

Pro Tips for Success

  • Use quick-cooking polenta for faster prep and creamy texture.

  • Keep an eye on the eggs while baking to achieve your preferred doneness.

  • An ovenproof skillet makes cooking and serving easy and stylish.

Variations

  • Spicy Kick: Add diced jalapeños or hot sauce to the bean mixture.

  • Veggie Load: Mix in corn kernels or black beans for extra texture and flavor.

  • Cheesy Swap: Use pepper jack cheese for a little heat or queso fresco for a mild finish.

Make Ahead & Storage

  • Prep Ahead: Cook polenta and sauté vegetables up to a day in advance; assemble and bake when ready.

  • Store: Refrigerate leftovers in an airtight container for up to 3 days.

  • Reheat: Warm gently in the oven or microwave before serving.

Final Thoughts
Southwestern Polenta & Refried Beans Skillet Bake with Eggs is a deliciously hearty and colorful dish that brings comfort and bold flavor to any meal. Easy to prepare in one pan and full of satisfying textures, it’s a perfect choice for a nourishing breakfast, brunch, or dinner that feels like a warm hug in every bite.