Quesadilla Casserole

By pattie_d

Ingredients

• 3 * 3 tablespoons vegetable oil
• 3/4 * 3/4 cup onion, chopped
• 1 * 1 can black beans (29 ounces), drained, 1/2 cup liquid reserved, divided
• 1 1/2 * 1 1/2 cups frozen corn kernels, thawed
• 1/2 * 1/2 cup flat leaf parsley, chopped
• 5 * 5 10-inch flour tortillas
• 8 * 8 ounces Monterey Jack cheese, shredded
• 1 * 1 cup store-bought green enchilada sauce

Details

Servings 4
Adapted from rachaelray.com

Preparation

Step 1

Pre-heat the oven to 400˚F.

In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add half of the beans and mash into a chunky paste. Stir in the reserved liquid.

Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup of the mashed black bean mixture. Top with 2/3 cup of the corn-bean mixture and 1/2 cup cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.

Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for 1 minute. Serve with the enchilada sauce.