South of the Border Breakfast Lasagna | Pinehurst Inn Bed & Breakfast

Ingredients

• 1-2 TBLSP olive oil
• 1 pound ground beef
• 1 small yellow onion, diced
• 1 green bell pepper, seeded and diced
• 1 jalapeno, seeded and diced
• 4 cloves of garlic, minced
• 1 15 ounce can of black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed (canned corn may be substituted, make sure it is drained)
• 1 cup enchilada sauce (I make the red enchilada sauce from www.gimmesomeoven.com)
• 10 small corn tortillas, halved (I use 6" Azteca corn tortillas)
• 4 cups shredded Mexican-blend cheese
• 12 large eggs
• 1/3 cup milk (I use 2%)
• 1 tsp ground cumin
• 1 tsp sea salt
• 1/4 cup chopped cilantro, optional