Recipe: Black Bean and Corn Enchilada Egg Bake (make ahead)
Breakfast and BrunchBLACK 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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- Frittata with Avocado, Roasted Peppers, Olives and Feta
- 1-2-3 Hash Brown Pie from Kraftfoods
- Matzo Farfel Granola (using coconut, dried apricots and raisins)
- Krispy Kreme Glazed Donuts
- Crepes Beurre-Sucre (French Butter and Sugar Crepes)
- Instant Pancake Mix (Good Eats, Alton Brown)
- Scrumptious Eggs (baked with ham and cheese)
- Zucchini Omelet (with green onion, basil and cheese, serves 2)
- World's Finest Pancakes
- Pancake Puppies (NOT Denny's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute