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Black Bean and Corn Enchilada Egg Bake
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Prep Time:
30 minutes
Total Time:
5 hours 30 minutes
Savor a flavorful black bean and corn enchilada egg bake, a hearty Mexican-inspired casserole.
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
Instructions:
  • Prepare a 13x9-inch (3-quart) baking dish by greasing it. Layer 6 tortillas on the bottom of the dish, overlapping them. Evenly distribute the beans and corn over the tortillas. Pour the cheese soup evenly over the vegetables. Cut the remaining 4 tortillas into 1-inch strips and arrange them on top.
  • Mix eggs, milk, and cumin in a large bowl until smooth. Pour the mixture over tortilla strips. Cover tightly and refrigerate for 4 hours or overnight.
  • Preheat oven to 325°F. Sprinkle with cheese and bake uncovered for 55-60 minutes until eggs are set. Allow to rest for 5 minutes before serving.
  • For an elegant finish, slice bell pepper into five 1-inch-long poinsettia-petal shapes and place them at the center of the dish to create a beautiful flower. Add 2 or 3 sprigs of cilantro between the petals for a fresh touch. Alternatively, finely chop bell pepper and cilantro and sprinkle generously over the top.
  • For a delectable presentation, slice into squares and optionally garnish with salsa and sour cream.

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