Black Bean and Corn Enchilada Egg Bake
Black Bean and Corn Enchiladan Egg Bake might be just the Mexican recipe you are searching for. This recipe makes 12 servings with 196 calories, 10g of protein, and 7g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes. Head to the store and pick up cheddar cheese, condensed nacho cheese soup, corn tortillas, and a few other things to make it today. It is a good option if you're following a gluten free diet.
Instructions
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.