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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This casserole is made with ingredients found in individual quesadillas. It has no meat, but would be terrific with cubed or shredded cooked chicken added. Use either store-bought green enchilada sauce or use El Charro Cafe Green Enchilada Sauce. 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) |
Directions:
1. Preheat oven to 400 degrees F and grease a 10 inch cast iron skillet.
2. In a skillet, heat oil over medium heat; add onions and cook until softened, about 5 minutes.
3. Add 1 1/2 cups black beans and mash into a chunky paste; stir in reserved liquid.
4. In a bowl, combine corn, parsley, and remaining black beans.
5. 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.
6. Repeat layers with remaining tortillas, ending with cheese.
7. Bake until cheese is melted and casserole is heated through, about 30 minutes.
8. Run under broiler for a minute if desired; serve with enchilada sauce.
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