Quesadilla Casserole

Quesadilla Casserole

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tablespoons vegetable oil

  • ¾

    cup chopped onion

  • One

    29-ounce can black beans, drained, ½ cup liquid reserved

  • cups frozen corn kernels, thawed

  • ½

    cup chopped flat-leaf parsley

  • Five

    10-inch flour tortillas

  • 8

    ounces monterey jack cheese, shredded

  • 1

    cup store-bought green enchilada sauce


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. 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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