Quesadilla Casserole

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 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.