Ingredients

The following ingredients have 4 Servings
  • 1 can crescent rolls
  • 1/2 cup black beans
  • 1 can Ro*tel (liquid drained off)
  • 1 1/2 cups potato chunks (I used the prepared, partially cooked kind you buy in the refrigeration section of the store)
  • 1 cup corn kernels (I roasted mine first for extra flavor)
  • 32 ounces of Southwest flavored egg beaters
  • 1 cup shredded Kraft cheese
  • 1 cup mozzarella cheese
  • Fresh tomatoes
  • Cilantro

Instruction

  • Preheat oven to 375 degrees
  • Spray a 9 x 13 casserole pan, and put the crescent roll dough flat on the bottom, covering the bottom of the pan
  • Layer in the beans, drained and rinsed
  • Layer in the Ro*Tel, drained
  • Layer in the corn
  • Layer in the Potatoes
  • Layer in the shredded Mexican blender cheese
  • Pour eggs over the top
  • Sprinkle on mozzarella cheese
  • Bake for 35-45 minutes until center does not jiggle much when you shake the pan.
  • Top with fresh cut tomatoes and cilantro