Whenever I cook my husband’s favorite dish, Southern Style Pinto Beans (to be served with cornbread), there are always leftovers. Although they freeze (I already have a dozen or so packages in the fridge always forgetting they are there), they are almost identical to Mexican refried beans, so I have started using the leftovers in Mexican dishes; my husband (who usually refuses to eat leftovers) doesn’t realize he’s actually eating and enjoying leftovers. This Mexican Enchilada Brunch Bake is one delicious way to use up those leftover beans. You will find it a great dish for breakfast, brunch, or even supper.

If you don’t have leftover beans, simply use canned refried beans and thin them out with a little liquid before spreading in the baking dish. This dish is fairly quick to put together because it utilizes frozen taquitos; you can use your favorite flavor – chicken, beef, or pork. Although some taquitos are wrapped in flour tortillas, the corn tortillas are best because they don’t go soggy. Canned green enchilada sauce, bottled salsa, and pre-grated cheese help speed up the preparation.

12 Servings

3 to 4 cups leftover cooked pinto beans (or 2 16 ounce cans refried beans)
12 frozen beef or chicken taquitos
2 cups Mexican blend cheese, divided
1 19 oz. can green enchilada sauce, I use Las Palmas medium
9 eggs
1 cup medium salsa

1. Preheat oven to 350°.
2. If the beans are thick, thin them down with a little liquid; spread over the bottom of a shallow 9" x 13" baking dish.
3. Arrange the taquitos evenly over the surface of the beans.
4. Sprinkle with 1 cup of the cheese, then pour the enchilada sauce over all.
5. Break the eggs into a bullet blender and whiz until smooth; alternately, whisk by hand until well-beaten.
6. Pour the eggs over the taquitos; drizzle the salsa evenly over the eggs and sprinkle the remaining cheese over the top.
7. Bake 40-45 minutes or until the eggs are set and the top is bubbly and brown.
8. Remove from the oven and let sit 10 minutes before serving.

Amount Per Serving
Calories 333 Calories from Fat 141
Percent Total Calories From: Fat 42% Protein 29% Carb. 28%

Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 6 g
Cholesterol 202 mg
Sodium 1031 mg
Total Carbohydrate 24 g
Dietary Fiber 3 g
Sugars 1 g
Protein 24 g

Vitamin A 11% Vitamin C 11% Calcium 0% Iron 10%