Serves: 12
Total Calories: 169

10 (6-inch) corn tortillas
1 (15-ounce) can black beans, drained, rinsed
1 (11-ounce) can vacuum-packed whole kernel corn, with red and green peppers, drained
1 (10 3/4-ounce) can condensed nacho cheese soup
6 eggs
2 cups milk
1 teaspoon cumin
2 ounces (1/2 cup) shredded Cheddar cheese
1/2 red bell pepper, if desired
3 sprigs fresh cilantro, if desired

1. Grease 13x9-inch (3-quart) baking dish. Arrange and overlap 6 tortillas on bottom of dish. Spoon beans and corn evenly over tortillas. Spoon cheese soup evenly over vegetables. Cut remaining tortillas into 1-inch strips arrange over top.

2. In large bowl, combine eggs, milk and cumin beat well. Pour over tortilla strips. Cover tightly refrigerate 4 hours or overnight.

3. Heat oven to 325°F. Uncover dish sprinkle with cheese. Bake at 325°F. for 55 to 60 minutes or until eggs are set. Let stand 5 minutes before serving.

4. To garnish, cut five 1-inch pieces from bell pepper to resemble petals. Arrange petals in center of dish to resemble poinsettia. Tuck 2 or 3 sprigs of cilantro between petals. Or, chop bell pepper and cilantro sprinkle over top. To serve, cut into squares. If desired, top with salsa and sour cream.

Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 190 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 3 g 15% * Cholesterol: 115 mg 38% * Sodium: 420 mg 18% * Total Carbohydrate: 22 g 7% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 10 g * Vitamin A: 15% * Vitamin C: 8% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 1 Lean Meat, 1/2 Fat or 1 1/2 Carbohydrate, 1 Lean Meat, 1/2 Fat

Nutritional Facts:

Serves: 12
Total Calories: 169
Calories from Fat: 54

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