Black Bean and Corn Enchilada Egg Bake

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.

In large bowl, combine eggs, milk and cumin; beat until well blended. Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.

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.

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.

To serve, cut into squares. If desired, top with salsa and sour cream.