Black Bean and Corn Enchilada Egg Bake

Delicious baked bean, corn and veggies mixed with nacho cheese soup layered over tortillas makes hearty enchiladas. Perfect if you love Mexican cuisine.

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

Ingredients

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
  • 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 In large bowl, combine eggs, milk and cumin; beat until well blended. Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.
  • 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 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 To serve, cut into squares. If desired, top with salsa and sour cream.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    190
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    115mg
    115%;
    Sodium
    420mg
    420%;
    Total Carbohydrate
    22g
    22%
    (Dietary Fiber
    3g
    3%
      Sugars
    5g
    5%
    ),
    Protein
    10g
    10%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    8%;
    Calcium
    15%;
    Iron
    8%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Lean Meat; 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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