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Black Bean and Corn Enchilada Egg Bake

 4 Ratings
1 Comments
  • Prep Time 30 min
  • Total Time 5 hr 30 min
  • Servings 12
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Enjoy this delicious black bean and corn enchilada egg bake - a hearty casserole dinner that's perfect if you love Mexican cuisine.

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

Directions

  • 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
11%
Saturated Fat
3g
15%
Cholesterol
115mg
38%
Sodium
420mg
18%
Total Carbohydrate
22g
7%
Dietary Fiber
3g
12%
Sugars
5g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
8%
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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