Easy Cheesy Egg and Tortilla Bake

This casserole is ideal to make ahead. Just reheat in the microwave- great to pack for lunch. ...MORE + LESS -

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)

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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.