Easy Cheesy Egg & Tortilla Bake

By kuca_murisa

This casserole is ideal to make ahead. Just reheat in the microwave—great to pack for lunch.

Ingredients

• 19 oz (540 mL) no added salt canned black beans, drained and rinsed
• 1 1/2 cups (375 mL) Old El Paso* Thick'n Chunky Medium Salsa, divided
• 1 1/2 cups (375 mL) Egg Creations™Original, well shaken
• 3/4 cup (175 mL) sour cream
• 1 1/2 cups (375 mL) shredded old Cheddar cheese
• 1 pkg (311 g) Old El Paso* Smart Fiesta* Tortillas
• Chopped fresh coriander leaves (optional)

Details

Servings 10
Preparation time 10mins
Cooking time 55mins

Preparation

Step 1

1. Preheat oven to 375°F (190°C). Lightly coat a
9 x13-inch (3-L) baking dish with non-stick cooking spray. Stir black beans with 1 cup (250 mL) salsa until combined. Whisk eggs with sour cream until smooth.

2. Lay 2 tortillas in baking dish, overlapping as needed.
Spread 1/3 of the bean mixture over tortillas and drizzle with 1/3 of the egg mixture. Repeat layering tortillas, spreading bean mixture and drizzling egg mixture twice. Top with remaining tortillas. Spread remaining salsa overtop. Sprinkle with cheese. Let stand for 5 minutes.

3. Bake for 45 minutes or until set in the centre and golden around the edges. Sprinkle with coriander (if using). Let stand for 10 minutes before slicing.

Tip : If beans aren’t a family favourite, replace with 2 cups (500 mL) chopped, cooked chicken.
NUTRIENTS PER SERVING ( 1/10 casserole): Cal: 235 | Fat: 8 g |Sat Fat: 5 g | Carb: 28 g | Fibre: 5 g | Prot: 13 g | Sodium: 625 g