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Easy Cheesy Egg and Tortilla Bake

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  • Prep 10 min
  • Total 55 min
  • Servings 10
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This casserole is ideal to make ahead. Just reheat in the microwave- great to pack for lunch.
Created Oct 31, 2011
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  • 19 oz (540mL) no added salt canned black beans, drained and rinsed
  • 1 1/2 cups (375 mL) Old El Paso* Thick'n Chunky Medium Salsa, divided
  • 1 1/2 cups (375 mL) Egg Creations* Original, well shaken
  • 3/4 cup (175 mL) sour cream
  • 1 1/2 cups (375 mL) shredded old Cheddar cheese
  • 1 pkg (311 g) Old El Paso Smart Fiesta* Tortillas
  • Chopped fresh coriander leaves (optional)


  • 1
    Preheat oven to 375°F (190°C). Lightly coat a 9 x 13-inch (3-L) baking dish with non-stick cooking spray. Stir black beans with 1 cup (250 mL) salsa until combined. Whisk eggs with sour cream until smooth.
  • 2
    Lay 2 tortillas in baking dish, overlapping as needed. Spread 1/3 of the bean mixture over tortillas and drizzle with 1/3 of the egg mixture. Repeat layering tortillas, spreading bean mixture and drizzling egg mixture twice. Top with remaining tortillas. Spread remaining salsa overtop. Sprinkle with cheese. Let stand for 5 minutes.
  • 3
    Bake for 45 minutes or until set in the centre and golden around the edges. Sprinkle with coriander (if using). Let stand for 10 minutes before slicing. Makes 10 servings.

Expert Tips

  • Tip 1
    If beans aren't a family favourite, replace with 2 cups (500 mL) chopped, cooked chicken.

Nutrition Information

235 Calories, 8grams Total Fat, 13grams Protein, 28grams Total Carbs

Nutrition Facts

Serving Size: 10
Total Fat
Saturated Fat
Total Carbs
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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