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Categories:Viewed: 91 - Published at: 2 years ago
Ingredients
- 3 tablespoons vegetable oil
- 3/4 cup onion, chopped
- 29 ounces black beans, drained reserving 1/2 cup liquid (canned)
- 1 1/2 cups corn (fresh or frozen)
- 1/2 cup fresh parsley, chopped
- 5 flour tortillas
- 8 ounces monterey jack cheese, shredded
- 1 cup green enchilada sauce (can use El Charro Cafe Green Enchilada Sauce)
Method
- Preheat oven to 400 degrees F and grease a 10 inch cast iron skillet.
- In a skillet, heat oil over medium heat; add onions and cook until softened, about 5 minutes.
- Add 1 1/2 cups black beans and mash into a chunky paste; stir in reserved liquid.
- In a bowl, combine corn, parsley, and remaining black beans.
- Place a tortilla in the prepared cast iron skillet; layer with 1/3 cup mashed black beans, 2/3 cup corn and bean mixture, then 1/2 cup cheese.
- Repeat layers with remaining tortillas, ending with cheese.
- Bake until cheese is melted and casserole is heated through, about 30 minutes.
- Run under broiler for a minute if desired; serve with enchilada sauce.
