Quesadilla Casserole (Veggie)

"From the November 2010 Seventeen Magazine"
 
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Ready In:
55mins
Ingredients:
8
Serves:
8
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
 
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