Preheat oven to 375° F. And spray a 9x13 baking dish with cooking oil. In a small bowl combine the dried spices.

Over medium-high heat, spray a large skillet with cooking oil or add a couple teaspoons of olive oil. Add in the onion, poblano and chorizo. Crumble the chorizo and cook until it’s no longer pink.

After the chorizo is cooked through and the onion and poblano are tender, add in the hash browns, green chiles, black beans, half of the dried spices and salsa. Stir everything together until it’s heated through and then remove it from the heat.

In a glass measuring cup or bowl, whisk together the eggs, milk, cottage cheese, remaining half of the dried spice blend, salt and pepper.

Add half of the chorizo mixture to the prepared baking dish and top it with half of the egg mixture, and half of the shredded cheese. Repeat with the remaining ingredients then place the casserole into the oven and bake for 45-50 minutes or until the center is set and no longer jiggly. Remove it from the oven and let it rest for 15 minutes before cutting into it. Serve with your favorite toppings.