Black Bean and Corn Enchilada Egg Bake

Black Bean and Corn Enchilada Egg Bake

Enjoy this delicious black bean and corn enchilada egg bake - a hearty casserole dinner that's perfect if you love Mexican cuisine.

Prep Time

30

Minutes

Total Time

5:30

Hrs:Mins

Makes

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
  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.
Makes 12 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 60),
  • Total Fat 7g
    • (Saturated Fat 3g,),
  • Cholesterol 115mg;
  • Sodium 420mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 10g;
Percent Daily Value*:
    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.