- 3 tablespoons vegetable oil
- 3/4 cup chopped onion
- One 29-ounce can black beans, drained, 1/2 cup liquid reserved
- 1 1/2 cups frozen corn kernels, thawed
- 1/2 cup chopped flat-leaf parsley
- Five 10-inch flour tortillas
- 8 ounces monterey jack cheese, shredded
- 1 cup store-bought green enchilada sauce
- Preheat the oven to 400°. In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add 1 1/2 cups black beans and mash into a chunky paste. Stir in the reserved liquid.
- Grease a heavy, ovenproof skillet. In a bowl, combine the corn, parsley and remaining black beans. 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 1/2 cup cheese. Press to compress the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for 1 minute. Serve with the enchilada sauce.
I used one can whole corn kernels (had a get one free coupon from Kroger).
I added some other veggies.
The black beans were HARD as SQUAT to mash. Try refried instead. I really wasnt pleased with this step in the preparation. I made this over at Butter’s so if I had, had my handheld food slasher masher chopper I think it might have gone A LOT better.
Couldn’t find 10″ tortillas in the cheapo brand so I used 8″ and cut them to fit a square corningware dish. I didn’t have an oven safe skillet.
Serve with a dollop of sour cream and salsa !
This was more of a hearty fall meal. I hate turning my oven on in the summer. It was tasty warm, we had a salad and some cantaloupe with it. I was really liking it a great deal. The green enchilada sauce was amazing. This is very kid friendly because the cheese tends to make everything a little yummier. The veggies are also easy to hide in the bean mix if cut small enough.
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