YUM. YUM. YUM. I am smacking my lips. Do ya hear 'em?
Found this really great receipe. It's a Rachael Ray concoction. No meat, so it's cheap. But VERY filling. And, it only takes about 30 minutes to put together and another 30 in the oven to heat through. Not bad, huh? Feeds 4. And yes, it really feeds 4.....we had plenty of leftovers. Which will be eaten. So here it is. Hope you like it.
3 Tbsp vegetable oil
3/4 cup chopped onion
2 15 oz cans black beans, drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn kernels, thawed
1/2 cup chopped flat-leaf parsley
5 10-inch flour tortillas
8 oz shredded Monterey jack cheese (I used a Mexican blend)
1 cup store-bought green enchilada sauce (I couldn't find any, so used regular)
1. Preheat oven to 400 degrees. In a skillet, heat the oil over medium heat and then add the onion and cook for 5 minutes. Add 1 1/2 cups of the beans and mash into a chunky paste. Stir in the reserved bean liquid.
2. Grease a heavy, ovenproof skillet (or use Corningware like I did). 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 enchilada sauce.
I have to tell you.....I ate mine with salsa verde and it was scrumptious. So, if you like your food on the spicy side, try that.