Quesadilla Casserole (Veggie)

Name: Quesadilla Casserole (Veggie)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 3 tablespoons oil; 3/4 cup onion, chopped; 1 (29 ounce) can black beans, drained with 1/2 cup liquid reserved; 1 1/2 cups corn kernels; 1/2 cup parsley, chopped; 5 flour tortillas, 10 inch diameter; 8 ounces monterey jack cheese, shredded; 1 cup enchilada sauce, any brand

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Recipe by Ex-Pat Mama

From the November 2010 Seventeen Magazine

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READY IN: 55mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons oil
³⁄₄

cup onion, chopped
1

(29 ounce) can black beans, drained with 1/2 cup liquid reserved
1 ¹⁄₂

cups corn kernels
¹⁄₂

cup parsley, chopped
5

flour tortillas, 10 inch diameter
8

ounces monterey jack cheese, shredded
1

cup enchilada sauce, any brand

DIRECTIONS

Preheat oven to 400 degrees F.
In a skillet, heat oil over medium heat.
Add the onion and cook 5 minutes.
Add 1/2 the beans and mash into a chunky paste.
Stir in reserved liquid.
Grease a heavy oven-proof skillet.
In a bowl, combine corn, parsley and remaining black beans.
Place a tortilla in the skillet and spread with 1/3 cup mashed bean mixture.
Top with 2/3 cup corn-bean mixture and 1/2 cup cheese.
Press with a spatula to compress the layers.
Repeat with remaining tortillas, mashed black beans, corn0bean mixture, and cheese - add a little extra cheese on top.
Bake until cheese is melted and the casserole is heated through - about 30 minutes.
Transfer to broiler and cook 1 minute until the top is brown and bubbly.
Serve with enchilada sauce.