Quesadilla Casserole

Submitted by LucyS-D

"This casserole is made with ingredients found in individual quesadillas. It has no meat, but would be terrific with cubed or shredded cooked chicken added. Use either store-bought green enchilada sauce or use recipe #55478."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 4

ingredients

• 3 tablespoons vegetable oil
• 3⁄4 cup onion, chopped
• 29 ounces black beans, drained reserving 1/2 cup liquid (canned)
• 1 1⁄2 cups corn (fresh or frozen)
• 1⁄2 cup fresh parsley, chopped
• 5 flour tortillas
• 8 ounces monterey jack cheese, shredded
• 1 cup green enchilada sauce (can use El Charro Cafe Green Enchilada Sauce)

directions

1. Preheat oven to 400 degrees F and grease a 10 inch cast iron skillet.
2. In a skillet, heat oil over medium heat; add onions and cook until softened, about 5 minutes.
3. Add 1 1/2 cups black beans and mash into a chunky paste; stir in reserved liquid.
4. In a bowl, combine corn, parsley, and remaining black beans.
5. Place a tortilla in the prepared cast iron skillet; layer with 1/3 cup mashed black beans, 2/3 cup corn and bean mixture, then 1/2 cup cheese.
6. Repeat layers with remaining tortillas, ending with cheese.
7. Bake until cheese is melted and casserole is heated through, about 30 minutes.
8. Run under broiler for a minute if desired; serve with enchilada sauce.

Reviews

[Lakerdog2]

From Everyday with Rachael Ray October 2009 issue.