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Quesadilla Casserole (Veggie)

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“From the November 2010 Seventeen Magazine”

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. In a skillet, heat oil over medium heat.
  3. Add the onion and cook 5 minutes.
  4. Add 1/2 the beans and mash into a chunky paste.
  5. Stir in reserved liquid.
  6. Grease a heavy oven-proof skillet.
  7. In a bowl, combine corn, parsley and remaining black beans.
  8. Place a tortilla in the skillet and spread with 1/3 cup mashed bean mixture.
  9. Top with 2/3 cup corn-bean mixture and 1/2 cup cheese.
  10. Press with a spatula to compress the layers.
  11. Repeat with remaining tortillas, mashed black beans, corn0bean mixture, and cheese - add a little extra cheese on top.
  12. Bake until cheese is melted and the casserole is heated through - about 30 minutes.
  13. Transfer to broiler and cook 1 minute until the top is brown and bubbly.
  14. Serve with enchilada sauce.

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