Best 2 Black Bean And Corn Enchilada Egg Bake Recipes

If you're looking for a delicious and easy-to-make breakfast or brunch dish, look no further than the black bean and corn enchilada egg bake. This recipe is packed with flavor and nutrition, and it's perfect for feeding a crowd. The combination of black beans, corn, and eggs makes for a satisfying and protein-rich meal, while the enchilada sauce adds a spicy kick. Plus, this dish can be easily made ahead of time, making it perfect for busy weekmornings or lazy weekend brunches.

Let's cook with our recipes!

BLACK BEAN AND CORN ENCHILADA EGG BAKE

Black Bean and Corn Enchilada Egg Bake image

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

Ingredients

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

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

Black Bean and Corn Enchilada Egg Bake image

Number Of Ingredients 10

Ingredients

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

Tips for a Perfect Black Bean and Corn Enchilada Egg Bake:

- Use fresh ingredients for the best flavor. - Chop the vegetables evenly so they cook evenly. - Don't overcook the eggs, or they will become tough. - Use a large skillet to cook the vegetables so that they have plenty of room to brown. - Season the egg mixture well with salt and pepper. - Top the casserole with cheese and salsa before baking. - For a crispier crust, broil the casserole for a few minutes before serving.

Conclusion:

The black bean and corn enchilada egg bake is a delicious and easy-to-make breakfast or brunch dish. It's packed with protein, fiber, and vegetables, and it's sure to please everyone at the table. Using fresh ingredients and following the tips above will ensure that you have the best-tasting egg bake possible. So next time you're looking for a quick and easy breakfast or brunch recipe, give this black bean and corn enchilada egg bake a try!