Quesadilla Casserole Recipe
3 tablespoons olive oil (or coconut oil)
3/4 cup onion (diced, chopped)
2 cans (15 oz cans) of black beans – drain them but keep 1/2 cup of the liquid to use
1 can corn (drained)
1/2 cup fresh chopped parsley
5 whole wheat tortillas
10 ounces of cheese (whatever kind you want to use…Monterey Jack, Cheddar, Mexican Blend)
1 can of enchilada sauce
*optional* you can add chicken, steak or pretty much anything you want…just cook prior to adding it to the layers below.
Preheat oven to 390
In skillet heat the oil and cook onions for approximately 5 minutes.
Place one can of beans and the cooked onions in a food processor and process til they’re thick and chunky.
Add the 1/2 cup of liquid you saved from the black beans.
Continue in food processor til it’s like a paste.
Use some more vegetable oil or coconut oil and grease a deep dish pie pan or an oven proof skillet.
In a bowl, mix the corn (drained), parsley and other can of black beans (drained).
Place a tortilla in the pan/skillet and spread with some of the processed black bean mixture.
Top with about 2/3 cup of the corn bean parsley mix and top witih about 1/2 cup of cheese.
Place another tortilla on top of this.
Using a spatula (or a clean hand) press down to compress.
Repeat until you’re at the top of the pan or out of ingredients.
Add cheese to top layer.
Bake for 30 minutes until cheese is melted and casserole is heated through.
Serve with the enchilada sauce.