Mexican Style Enchilada Egg Bake

Name: Mexican Style Enchilada Egg Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 6 count corn tortillas; 1.5 cup enchilada sauce (canned); 1 can black beans (canned); 6 count eggs; 0.5 cup cotija cheese; 0.25 cup cilantro; 0.25 cup scallions

Soft corn tortillas layered with zesty enchilada sauce, black beans, and eggs for a bold, Southwestern-inspired brunch.

⏱ 15 min prep · 30 min cookServes 4360 cal · 18g proteinvegetariancomforthigh protein

Ingredients

6 count corn tortillas
1.5 cup enchilada sauce (canned)
1 can black beans (canned)
6 count eggs
0.5 cup cotija cheese
0.25 cup cilantro
0.25 cup scallions

Instructions

1
Tear corn tortillas into strips and spread in the bottom of a baking dish.
2
Top with black beans and half of the enchilada sauce.
3
Crack eggs carefully over the top and cover with remaining sauce.
4
Bake at 375°F for 25-30 minutes until eggs are cooked to desired doneness.
5
Sprinkle with cotija cheese, cilantro, and scallions before serving.

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