Black Bean and Corn Enchilada Egg Bake

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  • 30|min prep time
  • 5|hr|30|min total time
  • 10 ingredients
  • 12 servings

10
(6-inch) corn tortillas
1
(15-oz.) can black beans, drained, rinsed
1
(11-oz.) can vacuum-packed whole kernel corn with red and green peppers, drained
1
(10 3/4-oz.) can condensed nacho cheese soup
6
eggs
2
cups milk
1
teaspoon cumin
2
oz. (1/2 cup) shredded Cheddar cheese
1/2
red bell pepper, if desired
3
sprigs fresh cilantro, if desired

Directions

  1. 1 Grease 13x9-inch (3-quart) baking dish. Arrange 6 tortillas on bottom of greased baking dish, overlapping. Spoon beans and corn evenly over tortillas. Spoon cheese soup evenly over vegetables. Cut remaining 4 tortillas into 1-inch strips; arrange over top.
  2. 2 In large bowl, combine eggs, milk and cumin; beat until well blended. Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.
  3. 3 Heat oven to 325°F. Uncover; sprinkle with cheese. Bake uncovered for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.
  4. 4 To garnish, cut five 1-inch-long poinsettia-petal shapes from bell pepper; arrange in center of dish to resemble poinsettia flower. Tuck 2 or 3 sprigs of cilantro between petals. Or, chop bell pepper and cilantro; sprinkle over top.
  5. 5 To serve, cut into squares. If desired, top with salsa and sour cream.

Notes

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Nutrition Information

Recipe Step Photos

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