Ingredients Jump to Instructions ↓

  1. 10 (6-inch) corn tortillas

  2. 1 (15-oz.) can black beans, drained, rinsed

  3. 1 (11-oz.) can vacuum-packed whole kernel corn with red and green peppers, drained

  4. 1 (10 3/4-oz.) can condensed nacho cheese soup

  5. 6 eggs

  6. 2 cups milk

  7. 1 teaspoon cumin

  8. 2 oz. (1/2 cup) shredded Cheddar cheese

  9. 1/2 red bell pepper, if desired

  10. 3 sprigs fresh cilantro, if desired

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

  4. 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.

  5. To serve, cut into squares. If desired, top with salsa and sour cream.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 190 (Calories from Fat 60),


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