Quesadilla Casserole

When it comes to an easy, fast weeknight meal, this Quesadilla Casserole really hits the spot.  Most of the ingredients are things I typically have in my pantry/fridge or are easy enough to mindlessly pick up on my way home.  The leftovers are amazing as well, so I suggest making the full recipe even if there are only two of you, it will go quick!

You will need:
3 tablespoons canola oil
1/2 sweet onion, chopped
2 cans black beans, drained with 1/2 cup of the liquid reserved
2 cups corn, drained (my favorite is Trader Joes fire roasted frozen corn)
2-3 generous handfuls chopped fresh cilantro
salt & pepper
dash of chili powder
2 1/2 cups shredded cheese (I just pick up a Mexican blend at TJ’s)
6 – 8in. round flour tortillas
enchilada sauce, sour cream, salsa, etc. on the side for toppings

Preheat your oven to 350°.  Set a medium saucepan over medium-high heat with the oil.  Once hot, add in the chopped onion and let cook until soft, about 5 minutes.  Add in one can of the beans, stir and let simmer for another 5 minutes.  Use a fork or a large metal spoon to smash the bean/onion mixture in the pan.  Smash until it resembles a paste, then add in the 1/2 cup of liquid you reserved from the beans.

Meanwhile, combine the remainder of the beans, corn and cilantro in a bowl.  Season with salt, pepper and chili powder.  If you like things pretty spicy, you could easily dice up some jalepenos and mix them in at this point (I just serve them on the side for Matt since I don’t care for them).

Spray a large skillet with non-stick cooking spray.  Place one tortilla at the bottom.  Scoop 1/2 cup or so of the smashed black bean/onion mixture on top, followed by 3/4 cup of the corn/bean mixture, followed by a large handful of the cheese.  Then place another tortilla on top, repeating the layering of ingredients until you run out.  Be sure your top layer is the cheese, not a new tortilla.  Place in the oven for about 30 minutes, until golden and bubbly on top.  Sometimes I turn the broiler on for a few minutes to finish.

Let sit for about 5 minutes before cutting into large slices, like  a pie.  Top with enchilada sauce, sour cream and any other fixings you like!

*If you would like to add meat, I would suggest adding shredded chicken, or just serving chicken on the side!

Time: 20 minutes prep + 30 minutes baking
Serves: 4 with leftovers
Adapted from: Rachael Ray magazine

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