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
Prep Time (minutes)
25
Cook Time (minutes)
35
Ready In (minutes)
60
Ingredients
Amount
Measure
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
Steps
Sequence
Step
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.
