Chilaquiles-Style Breakfast Casserole - Hispanic Heritage

Ingredients

• Cooking spray
• 1 (15 oz) can seasoned pinto (or black) beans
• 1 (10 oz) can diced tomatoes and green chilies
• 7 oz tortilla chips (about 6 cups)
• 1 (10 oz) can enchilada sauce (about 1 ⅓ cups), divided
• 8 oz shredded Mexican-style 4 cheese blend
• 6 large eggs
• ¼ bunch fresh cilantro
• ¼ cup sliced fresh green onions
• ¼ cup green (or red) taco sauce, for serving
• ¼ cup cheese sauce, for serving