Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoons | Oil, canola and soybean | 3/4 | cup, chopped | Onion, chopped | 2 | cans (15 oz) | black beans, canned,undrained | 1 1/2 | cup | frozen corn kernels | 1/2 | cup | Parsley, Chopped Fresh Italian | 5 | tortillas (approx 10" dia) | Tortillas, Carb healthy | 8 | ounces | monterey jack cheese - shredded | 1 | cup | Verde Enchilada Sauce |
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Steps
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Sequence
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Step
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| 1 | Preheat 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. | 2 | Grease 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. | 3 | Heat the enchilada sauce in the microwave about 1 minute and serve with the casserole. |
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