BLACK BEAN AND CORN ENCHILADA EGG BAKE

Black Bean and Corn Enchilada Egg Bake image

Number Of Ingredients 10

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10 (6-inch) corn tortillas
1 (15-ounce) can black beans, drained, rinsed
1 (11-ounce) can vacuum-packed whole kernel corn, with red and green peppers, drained
1 (10 3/4-ounce) can condensed nacho cheese soup
6 eggs
2 cups milk
1 teaspoon cumin
2 ounces (1/2 cup) shredded Cheddar cheese
1/2 red bell pepper, if desired
3 sprigs fresh cilantro, if desired

Steps:

1. Grease 13x9-inch (3-quart) baking dish. Arrange and overlap 6 tortillas on bottom of dish. Spoon beans and corn evenly over tortillas. Spoon cheese soup evenly over vegetables. Cut remaining tortillas into 1-inch strips arrange over top.2. In large bowl, combine eggs, milk and cumin beat well. Pour over tortilla strips. Cover tightly refrigerate 4 hours or overnight.3. Heat oven to 325°F. Uncover dish sprinkle with cheese. Bake at 325°F. for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.4. To garnish, cut five 1-inch pieces from bell pepper to resemble petals. Arrange petals in center of dish to resemble poinsettia. 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.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 190 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 3 g 15% * Cholesterol: 115 mg 38% * Sodium: 420 mg 18% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 10 g * Vitamin A: 15% * Vitamin C: 8% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1 Lean Meat, 1/2 Fat or 1 1/2 Carbohydrate, 1 Lean Meat, 1/2 Fat

Nutrition Facts : Nutritional Facts Serves