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.
Go back to basics or get creative. Either way, it’s easy with these versatile egg dishes. No more boring breakfasts!