Quesadilla Casserole!

This is a recipe that we eat pretty regularly at our house! I found it in the Rachael Ray's magazine a few months ago, and we have probably made it six times since then. It is SO delicious! My aunt asked me for a few new recipes because she was tired of always cooking the same thing, and this is one I suggested for her! She asked for the recipe, so here it is!! I really hope ya'll try it, because it is easy and GOOD! Would also be great for doing dinners for people with new babies or sick loved ones! I really hope ya'll enjoy this as much as we do at the Curry-house! Yummm!



Ingredients
•3 tablespoons vegetable oil
•3/4 cup onion, chopped
•1 can black beans (29 ounces), drained, 1/2 cup liquid reserved, divided
•1 1/2 cups frozen corn kernels, thawed
•1/2 cup flat leaf parsley, chopped
•5 10-inch flour tortillas
•8 ounces shredded Monterey Jack cheese
•1 cup store-bought green enchilada sauce

Preparation
Pre-heat the oven to 400˚F.

In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add half of the beans and mash into a chunky paste. Stir in the reserved liquid.

Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a tortilla in the skillet and spread with 1/3 cup of the mashed black bean mixture. Top with 2/3 cup of the corn-bean mixture and 1/2 cup cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.

Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for 1 minute. Serve with the enchilada sauce.