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Quesadilla Casserole

Serves 4

Originally aired

INGREDIENTS
  • 3 tablespoons vegetable oil
  • 3/4 cup chopped onion
  • 1 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
  • 5 10-inch flour tortillas
  • 8 ounces Monterey Jack cheese, shredded
  • 1 cup store-bought green enchilada sauce
PREPARATION

Preheat oven to 400F.

In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1/2 the 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 of the 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 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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