This recipe has been handed out to many
of our B & B guests.
It takes a little prep time that can be done the night before,
so if your expecting a few friends over for breakfast, all
you have to do is pop it in the oven the next day.
1 1/2 cups of your favorite salsa
1 15-oz can black beans, drained
15 (6-inch) tortillas, cut into 1-inch strips
2 cups (8 oz) shredded Mexican Blend or Monterey Jack cheese
1 cup low fat sour cream
1 1/2 cups fat free milk
1/2 teaspoon salt
1/4 cup sliced green onions
1. Combine salsa and beans in a bowl. Place one-third of the tortilla strips
in a 9 x 13 inch baking dish coated with cooking spray, top tortilla
with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with
1/3 of the tortilla strips, 1/3 cheese and the remaining salsa mixture;
top with remaining tortilla strips.
2. Combine sour cream and the next 4 ingredients (through
eggs); stir with a whisk. Stir in onions. Pour over tortilla
strips, sprinkle with 1/3 cup cheese.
Cover and chill 8 hours or overnight.
3. Preheat oven to 350 degrees
4. Remove dish from refrigerator, let stand at room temperature for 10 minutes.
Cover and bake at 350 for 30 minutes, uncover and bake an additional 15 minutes
or until lightly browned.
Serves 6 people
RETURN TO RECIPE