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Recipes - Quesadilla Casserole

Recipe Name

Quesadilla Casserole

 Submitted by chefmama4
Recipe Description Recipe from Rachel Ray Magazine. Easy to Prepare. Satisfies hunger for mexican/cheesy foods without a too full feeling afterward. Didn't feel sluggish in afternoon after eating this for lunch.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 25 Cook Time (minutes) 35 Ready In (minutes) 60
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
3
tablespoonsOil, canola and soybean
3/4
cup, choppedOnion, chopped
2
cans (15 oz)black beans, canned,undrained
1
1/2
cupfrozen corn kernels
1/2
cupParsley, Chopped Fresh Italian
5
tortillas (approx 10" dia)Tortillas, Carb healthy
8
ouncesmonterey jack cheese - shredded
1
cupVerde Enchilada Sauce
Steps
Sequence Step
1Preheat oven to 400 degrees. In a skillet, heat oil over medium heat. Add the onion and cook 5 minutes. Reserve 1/2 cup liquid from black beans. Add 1 1/2 cups black beans to onions and mash into a chunky paste. Stir in reserved liquid.
2Grease a heavy, oven[roof skillet. In a bowl, combine the corn, parsley and remaining black beans. Place a totilla in the skillet and shpread with 1/3 cup mashed black bean mixture. Top with 2/3 cup corn-bean mixture and 1/2 cup cheese. Press to compress the layers. Repeat with remaining tortillas, mashed bean mix, corn-bean mix and cheese. Bake until the cheese is melted and the casserole is heated through. About 30 minutes.
3Heat the enchilada sauce in the microwave about 1 minute and serve with the casserole.






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