Scrambled eggs, black beans, cilantro, garlic and green onions are layered with corn tortillas for a Southwestern brunch bake.
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10 large Land O Lakes® Eggs
1/4 cup milk or water
3 tablespoons Land O Lakes® Butter
1/4 cup sliced green onions
1 teaspoon finely chopped fresh garlic
1 cup black beans, rinsed, drained
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon pepper
12 (8-inch) corn tortillas
6 (3/4-ounce) slices Land O Lakes® Hot Pepper, each cut into 4 strips
1 (19-ounce) can enchilada sauce
1 cup chunky-style salsa
Sour cream, if desired
Salsa, if desired
Chopped fresh cilantro, if desired
*Substitute 2 (10-ounce) cans enchilada sauce.
Heat oven to 350°F. Spray 13x9-inch glass baking dish with no-stick cooking spray; set aside.
Combine eggs and milk in bowl; beat on medium speed until well mixed.
Melt butter in 12-inch nonstick skillet over medium heat. Add green onion and garlic; cook, stirring occasionally, 1 minute. Add egg mixture, beans, 3 tablespoons cilantro, salt and pepper. Cook over medium heat, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 10-12 minutes or until set .
Combine enchilada sauce and 1 cup salsa in medium bowl. Spread 3/4 cup salsa mixture onto bottom of prepared pan. Layer 6 corn tortillas, half of egg mixture and 3 slices cheese. Spoon 3/4 cup salsa mixture over all. Repeat layers ending with sauce.
Cover with aluminum foil; bake 20-22 minutes or until bubbly. Remove foil; continue baking 15-20 minutes or until heated through.
Top with sour cream, salsa and cilantro, if desired.
-Enchiladas can be prepared up to 2 hours ahead. Cover; refrigerate. Bake as directed.
-Mild and hot enchilada sauce is sold in cans in the Mexican aisle of the supermarket.
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