Easy Cheesy Egg and Tortilla Bake

This casserole is ideal to make ahead. Just reheat in the microwave!

  • Prep time: 10 min
  • Makes: 10 servings
  • Cook time: 45 min

Nutritional Information


  • Calories 235
  • Fat 8 g
  • Saturated Fat 5 g
  • Carbohydrate 28 g
  • Fibre 5 g
  • Protein 13 g
  • Sodium 625 mg

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.


19 oz / 540 ml
no added salt canned black beans, drained and rinsed
1 1/2 cup / 375 ml
salsa, divided
Island Gold shell eggs, large
3/4 cup / 175 ml
sour cream
1 1/2 cup / 375 ml
shredded old cheddar cheese
1 package / 311 g
chopped fresh coriander leaves (optional)


  1. Preheat the oven to 375°F (190°C). Lightly coat a 9 x 13-inch (3 L) baking dish with nonstick cooking spray. Stir the black beans with 1 cup (250 mL) salsa until combined. Whisk the eggs with the sour cream until smooth.
  2. Lay 2 tortillas in the baking dish, overlapping as needed. Spread 1/3 of the bean mixture over the tortillas and drizzle with 1/3 of the egg mixture. Repeat the layers of tortillas, bean mixture and egg mixture twice. Top with remaining tortillas. Spread the remaining salsa over top. 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.


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