When there is finally time to relax on the weekend give breakfast the attention it deserves, the attention you give other meals. Brew some coffee or tea, sit back and savor this tortilla strata rich with cheese and beans. Dont forget the soul-sustaining virtues of a wonderful breakfast.
This strata comes together in a snap. Putting this dish together and chilling it the night before gives the torilla time to soak up the batter, which makes the strips puff when baked the next day. That is right, with only a few minutes of preparation the night before, you can wake up to a cheesy bean strata that you can cook while getting dressed, setting the table or just reading the paper.
I love to serve this with some fresh fruit. Whatever is in season.
Breakfast Tortilla Strata
Ingredients:
1 cup bottled salsa
1 cup canned black beans rinsed and drained
10 6 inch tortillas cut into strips
1 cup shredded Mexican cheese blend
1 cup sour cream
1 cup milk
1/2 teaspoon salt
4 large eggs
1/4 cup chopped chives
Directions:
Combine salsa and beans in a medium bowl
Place 1/3 of tortillas strips in a 11 x 7 inch baking dish coated with cooking spray. Top with 1/3 cup of cheese and about 1/3 of the salsa. Repeat process with strips cheese and salsa top with remaining tortilla strips.
Combine sour cream, milk, salt and eggs. Stir with a whisk. Stir in onions. Pour over tortilla strips. Sprinkle with 1/3 cup of cheese. Cover and chill 8 hours.
When ready to cook remove from refrigerator and let stand for 10 minutes. Cover and bake for 20 minutes. Uncover and bake an additional 15 minutes.
Peace be with you,
Veronica
