Quesadilla Casserole (Veggie) - cooking recipe

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

Preparation

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.