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Black Bean And Corn Enchilada Egg Bake
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- #82738
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
10 corn tortillas (6 inch size), divided use
1 can (15 ounce size) black beans, drained, rinsed
1 can (11 ounce size) vacuum-packed whole kernel corn with red and green peppers, drained
1 can (10.75 ounce size) condensed nacho cheese soup
6 eggs
2 cups milk
1 teaspoon cumin
2 ounces shredded cheddar cheese
1/2 red bell pepper, if desired
3 sprigs fresh cilantro, if desired
directions
Grease a 13- x 9-inch (3-quart) baking dish.
Arrange and overlap 6 tortillas on bottom of dish. Spoon beans and corn evenly over tortillas. Spoon cheese soup evenly over vegetables. Cut remaining tortillas into 1-inch strips and arrange over top.
In a large bowl, combine eggs, milk and cumin, beating well. Pour over tortilla strips. Cover tightly and refrigerate 4 hours or overnight.
Heat oven to 325 degrees F. Uncover dish and sprinkle with cheese. Bake at 325 degrees F for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.
To garnish, cut five 1-inch pieces from bell pepper to resemble petals. Arrange petals in center of dish to resemble poinsettia. Tuck 2 or 3 sprigs of cilantro between petals. Or, chop bell pepper and cilantro, then sprinkle over top.
To serve, cut into squares. If desired, top with salsa and sour cream.
added by
mary01
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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