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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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adapted from Rachel Ray. Her recipe is served with 1 c green enchilada sauce - I left that out Ingredients:
3/4 c onion, chopped |
29 oz. can black beans, drained, reserve 1/2 c liquid |
1 1/2 c frozen corn, thawed |
1/2 c parsley, chopped |
5 flour tortillas, 10-inch |
8 oz monteray cheese, shredded |
Directions:
1. Preheat oven to 400 degrees.
2. Saute onions for 5 minutes. Add 1.5 cups of black beans and mash into a chunky paste. Stir in reserved liquid.
3. Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley, & remaining black beans. Place a tortilla in the skillet and spread with 1/3 c mashed bean mixture. Top with 2/3 c corn-bean mixture and 1/2 c of cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture, and cheese.
4. Bake until the cheese is melted and the casserole is heated through, about 30 minutes.
5. Transfer to the broiler and cook for 1 minute.
6. *Serve with enchilada sauce is desired.
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