Quesadilla Casserole
By chefjaci
Ingredients
- 3 tablespoons vegetable oil
- 3/4 cup chopped onion
- One 29-ounce can black beans, drained, 1/2 cup liquid reserved
- 1 1/2 cups frozen corn kernels, thawed
- 1/2 cup chopped flat-leaf parsley
- Five 10-inch flour tortillas
- 8 ounces monterey jack cheese, shredded
- 1 cup store-bought green enchilada sauce
Details
Servings 4
Preparation time 25mins
Cooking time 60mins
Preparation
Step 1
1.Preheat the oven to 400°. In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1 1/2 cups black beans and mash into a chunky paste. Stir in the reserved liquid.
2.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 mashed black bean mixture. Top with 2/3 cup 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.
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