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Preheat oven to 350°F. Coat a 9-inch glass pie dish with cooking spray.
Heat 1½ tablespoons oil in a large skillet over medium heat. Add chopped bell pepper; cook, stirring occasionally, until softened, about 6 minutes. Add 1 cup onion; cook, stirring occasionally, until the peppers are lightly browned and the onions are softened, about 5 minutes more.
Stir in ½ cup tomato, ¾ teaspoon cumin, ½ teaspoon each oregano, paprika and salt and ¼ teaspoon cayenne; cook, stirring often, until the liquid evaporates and the mixture is fragrant, 2 to 3 minutes. Let stand until slightly cooled, about 5 minutes.
Whisk 8 eggs, ⅔ cup half-and-half and ½ cup pepper Jack in a medium bowl until combined. Fold in rinsed black beans and the bell pepper mixture; pour into the prepared pie dish. Sprinkle with the remaining ½ cup cheese.
Bake until set and the edges are golden brown, 40 to 45 minutes. Let stand for 10 minutes; slice and serve warm.