This is one of those good money-saving recipes. It uses canned beans and frozen corn, two things we almost always have around. I was also able to use the monterey jack cheese and tortillas for another recipe (one of my fall favorites- Chicken Apple Chili!).

As I was putting the recipe together, I wasn’t sure that I would like it. When it came out of the oven, I changed my mind. It’s not the most beautiful of dishes, but it tastes great. It also reheats well in the oven if you have leftovers. Yum!

Quesadilla Casserole
(from Every Day with Rachael Ray)

3 tbs vegetable oil
3/4 cup chopped onion
One 29oz 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
8oz monterey jack cheese, shredded
1 cup store-bought green enchilada sauce (we used regular tomato salsa instead)

1. Preheat oven to 400 degrees. 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.

2. 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 layers. Repeat with remaining tortillas and ingredients. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Transfer to the broiler and cook for one minute. Serve with enchilada sauce (or salsa).