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Quesadilla Casserole


  • 3 tablespoons vegetable oil

  • 3/4 cup onion, chopped

  • 1 can black beans (29 ounces), drained, 1/2 cup liquid reserved, divided

  • 1 1/2 cups frozen corn kernels, thawed

  • 1/2 cup flat leaf parsley, chopped

  • 5 10-inch flour tortillas

  • 8 ounces shredded Monterey Jack cheese

  • 1 cup store-bought green enchilada sauce


Pre-heat the oven to 400˚F.

In a skillet, heat the oil over medium heat. Add the onion and cook for 5 minutes. Add half of the 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 of the mashed black bean mixture. Top with 2/3 cup of the 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. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to