Best 2 Black Bean And Corn Enchilada Egg Bake Recipes
Indulge in a delectable culinary journey with our tantalizing Black Bean and Corn Enchilada Egg Bake, a breakfast casserole bursting with vibrant flavors and textures. This hearty dish combines the richness of black beans, the sweetness of corn, the zesty kick of enchilada sauce, and the fluffy goodness of eggs, all enveloped in a blanket of melted cheese.
Accompany your main course with a refreshing Pico de Gallo, a classic Mexican salsa bursting with the vibrant flavors of diced tomatoes, onions, cilantro, and a hint of zesty lime juice. Dive into the creamy goodness of our Avocado Salsa, a cool and tangy dip made with fresh avocados, tomatoes, onions, and a touch of cilantro. For a spicy kick, whip up our simple and flavorful Green Chile Salsa, featuring roasted green chiles, tomatillos, and cilantro, delivering a vibrant heat that will tantalize your taste buds.
BLACK BEAN AND CORN ENCHILADA EGG BAKE
Enjoy this delicious black bean and corn enchilada egg bake - a hearty casserole dinner that's perfect if you love Mexican cuisine.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 5h30m
Yield 12
Number Of Ingredients 10
Steps:
- 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. Cut remaining 4 tortillas into 1-inch strips; arrange over top.
- In large bowl, combine eggs, milk and cumin; beat until well blended. Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.
- Heat oven to 325°F. Uncover; sprinkle with cheese. Bake uncovered for 55 to 60 minutes or until eggs are set. 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.
- To serve, cut into squares. If desired, top with salsa and sour cream.
Nutrition Facts : Calories 190, Carbohydrate 22 g, Cholesterol 115 mg, Fat 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 5 g
BLACK BEAN AND CORN ENCHILADA EGG BAKE
Number Of Ingredients 10
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
Tips:
- To save time, use frozen corn and black beans. If using canned beans, be sure to rinse and drain them well before using.
- To make the dish more flavorful, use a variety of cheeses. A good combination is cheddar, Monterey Jack, and queso fresco.
- If you like a little spice, add a pinch of chili powder or cayenne pepper to the egg mixture.
- For a vegetarian version of the dish, omit the chorizo and add extra black beans.
- Serve the egg bake with your favorite toppings, such as sour cream, salsa, guacamole, or avocado slices.
Conclusion:
This Black Bean and Corn Enchilada Egg Bake is a delicious and easy-to-make breakfast casserole that is perfect for busy mornings. It is also a great way to use up leftover black beans and corn. With its simple ingredients and customizable flavor, this dish is sure to become a family favorite.
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