This dish will last all week and tastes just as good warmed up as it does right out of the oven
- 8 flour tortillas (for variety, try using jalapeño cheddar tortillas)
- 8 slices Colby Jack cheese
- 8 ounces shredded Mexican cheese blend
- 1 can black beans, drained and rinsed
- 1 can whole kernel golden corn, drained
- 1 can diced tomatoes with Mexican spices
- 1 bag frozen bell peppers and onions
- 1 pound ground turkey or beef (optional)
- 1 8-ounce carton egg beaters, or eight eggs beat together in a small bowl
Preheat the oven to 350 degrees. In a large bowl, combine beans, corn, tomatoes, peppers and onions, and set aside.
Brown the meat in a skillet and add to the vegetable mixture. If you’d like to add spices, now is a good time: Hot sauce, garlic, cilantro, chili seasoning and red pepper are all good options.
Spray a large (9-by-13-inch) glass casserole dish with nonstick cooking spray. Line the bottom and sides of the dish with tortillas, carefully covering the entire interior of the dish. Then cover the bottom of the dish with Colby-Jack cheese slices.
Take the vegetable and meat mixture and pour into the casserole dish. Make sure it’s evenly spread. Then pour the egg mixture on top of the vegetables and meat. Top with the shredded Mexican cheese blend.
Bake at 350 degrees for approximately 30-40 minutes or until nearly set. The center should wiggle just a little bit. Egg dishes (and seafood) do what’s called “carry-over cooking.” That’s when the dish continues to cook even after it’s taken out of the oven. So you should remove it slightly early and let it sit for at least 10 minutes. You can cover it with a piece of aluminum foil to keep it warm if you need to.
Once the middle is set, slice and serve! It’s delicious for breakfast the next morning, too.