Vegetarian: Quesadilla Casserole

This is really filling and we didn't even miss the meat.

Today's Ingredients:

3 tablespoons vegetable oil

¾ cup chopped onion

One 29-oz. can black beans, drained, ½ cup liquid reserved

1 ½ cups frozen corn kernels, thawed

½ cup chopped flat-leaf parsley

Five 10-inch flour tortillas

8 oz. monterey jack cheese, shredded

1 cup store-bought green enchilada sauce


Preheat your oven to 400.  Shred your cheese

 Prep your onion and cilantro, drain your beans - reserving 1/2 cup liquid

 In a bowl combine corn, parsley, and remaining black beans.

In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1 ½ cups black beans.

Mash into a chunky paste.

Stir in the reserved liquid.

This recipe calls for building these in a oven-proof skillet, but I just greased  a glass casserole dish and built my quesadilla in there.  I also had some 8-inch  tortillas to use up so I added another layer.

Place a tortilla in the skillet and spread with 1/3 cup mashed black bean mixture. Top with 2/3 cup corn-bean mixture and ½ cup cheese.

Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.

You should really end with a tortilla and then the beans, corn and cheese, but I accidentally added 1 more tortilla and cheese.  It worked out great anyways.

Make sure to compress all the layers as your build them.

Bake until the cheese is melted and the casserole is heated through, about 30 minutes.  If needed, transfer to the broiler and cook for 1 minute.  Mine definitely didn't need that because I had added the last layer of just cheese on top of a tortilla.  It was definitely done and crisp enough.

Heat up your enchilada sauce and serve it on the side.  Kinda messy but so filling.

I didn't even up using all 8 oz. of the cheese and it was definitely cheesy enough.








Quesadilla Casserole Printable Recipe