Black Bean and Corn Enchilada Egg Bake

Name: Black Bean and Corn Enchilada Egg Bake
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 425 grams black beans, drained, rinsed; 305 grams condensed nacho cheese soup; 312 grams vacuum-packed whole kernel corn with red and green peppers, drained; 10 6-inchs (6-inch) corn tortillas; 1 teaspoon cumin; 6 eggs; 3 sprigs fresh cilantro, if desired; 473 milliliters milk; 1 red bell pepper, if desired; 118 milliliters oz. shredded Cheddar cheese

Black Bean and Corn Enchiladan Egg Bake might be just the Mexican recipe you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 198 calories, 10g of protein, and 7g of fat. Head to the store and pick up bell pepper, condensed nacho cheese soup, cheddar cheese, and a few other things to make it today. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 5 hours and 30 minutes.

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.

Ingredients you will need

Cheddar Cheese Soup

Vegetable

Tortilla

Beans

Corn

Equipment you will use

Baking Pan

Cut remaining 4 tortillas into 1-inch strips; arrange over top.

Ingredients you will need

Tortilla

In large bowl, combine eggs, milk and cumin; beat until well blended.

Ingredients you will need

Cumin

Egg

Milk

Equipment you will use

Bowl

Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.

Ingredients you will need

Tortilla Strips

Heat oven to 325F. Uncover; sprinkle with cheese.

Ingredients you will need

Cheese

Equipment you will use

Oven

Bake uncovered for 55 to 60 minutes or until eggs are set.

Ingredients you will need

Egg

Equipment you will use

Oven

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.

Ingredients you will need

Bell Pepper

Cilantro

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

Ingredients you will need

Sour Cream

Salsa

Equipment

Baking Pan

Bowl

Oven

Ingredients

Servings:

425grams

black beans, drained, rinsed 305grams

condensed nacho cheese soup 312grams

vacuum-packed whole kernel corn with red and green peppers, drained 106-inchs

(6-inch) corn tortillas 1teaspoon

cumin 6

eggs 3sprigs

fresh cilantro, if desired 473milliliters

milk 1

red bell pepper, if desired 118milliliters

oz. shredded Cheddar cheese

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Westside Road Neighbors Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 140 dollars per bottle.