Quesadilla Casserole

3 tablespoons vegetable oil
3/4 cup chopped onion
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

  • Preheat oven to 400˚F.
  • 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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