Putting this Breakfast Tortilla Strata dish together and chilling it the night before gives the tortillas time to soak up the batter, which makes the strips puff when baked the next day.
1 cup bottled salsa
1 cup canned black beans, rinsed and drained
10 (6-inch) corn tortillas, cut into 1-inch strips
1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided
1 cup low-fat sour cream
1 cup fat-free milk
1/2 teaspoon salt
2 large eggs
2 large egg whites
1/4 cup thinly sliced green onions
How to Make It
Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips.
Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight.
Preheat oven to 350°.
Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.
Yummier than I thought it would be! I used grated pepperjack cheese. Would be delicious with either green salsa or red. Next time I will add some grated cooked veggies to get my picky kiddo a painfree way to get his veggies. I think a cup of cauliflower or celery root would be a nice addition.
I wasn't as impressed as others with this recipe. It was fine, but not special. I found myself thinking of ways to improve it: Replace the salsa with green and use green chilies instead of beans - add chorizo, it needed SOMETHING to make it more special. Probably won't make again without significant changes. Just me.
Made this for a potluck and served it with sour cream and cilantro on the side. Gone in a flash! I would have preferred more black beans and for my taste will probably use medium salsa instead of mild next time. I also increased the amounts of ingredients by 50% and baked in a 9x13 dish. Needed to bake 45-50 minutes that way.
This was fabulous! Would make again and for company. Did not make any modifications and turned out perfect. I served w/ blueberry muffins and mimosas. Very easy to make and great because it is done the night before.