Quesadilla Casserole - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 400 degrees F and grease a 10 inch cast iron skillet.
In a skillet, heat oil over medium heat; add onions and cook until softened, about 5 minutes.
Add 1 1/2 cups black beans and mash into a chunky paste; stir in reserved liquid.
In a bowl, combine corn, parsley, and remaining black beans.
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.
Repeat layers with remaining tortillas, ending with cheese.
Bake until cheese is melted and casserole is heated through, about 30 minutes.
Run under broiler for a minute if desired; serve with enchilada sauce.