BLACK BEAN AND CORN ENCHILADA EGG BAKE

10 (6-inch) corn tortillas
1 (15 ounce) can black beans, rinsed and drained
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
1/2 cup shredded Cheddar cheese
FOR GARNISH:
1/2 red bell pepper (optional)
3 sprigs fresh cilantro (optional)

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.

In large bowl, combine eggs, milk, and cumin; beat well. Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.

Preheat oven to 325 degrees F. Uncover dish; sprinkle with cheese.

Bake at 325 degrees F for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.

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.

Servings: 8
Source: Pillsbury Complete Cookbook