Black Bean and Corn Enchilada Egg Bake

Directions

1. 1
   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.
2. 2
   Cut remaining 4 tortillas into 1-inch strips; arrange over top.
3. 3
   In large bowl, combine eggs, milk and cumin; beat until well blended.
4. 4
   Pour over tortilla strips. Cover tightly; refrigerate 4 hours or overnight.
5. 5
   Heat oven to 325F. Uncover; sprinkle with cheese.
6. 6
   Bake uncovered for 55 to 60 minutes or until eggs are set.
7. 7
   Let stand 5 minutes before serving.
8. 8
   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.
9. 9
   To serve, cut into squares. If desired, top with salsa and sour cream.