Black Bean Quesadilla Casserole

Ingredients:

• 3 Tablespoons Vegetable oil
• 3/4 cup chopped onion
• 1 - 29oz can black beans - drained - reserve 1/2 cup of liquid
• 1 1/2 cup frozen corn - thawed
• 1/2 cup chopped flat leaf parsley
• 5 - 10in flour tortillas
• 8 oz monterey jack cheese - shredded
• 1 can store brought enchilada sauce - heated
• 1 whole chicken, cooked and deboned (cook in crock pot 6 hours on low) (optional)
• optional toppings:  salsa, chopped tomatoes, sour cream, chopped avocado

Preparation:

1. Preheat oven to 400 degrees.  In a skillet heat oil over medium heat.  Add the onion and cook 5 minutes.  Add 1 1/2 cup black beans and mash into a chunky paste.  Stir in reserved bean liquid. 
2. Grease a heavy oven proof skillet.  In a bowl, combine corn, parsley and remaining black beans - include shredded, deboned chicken if opting to add.   Place a tortilla in the skillet and spread with 1/3 cup mashed black bean mixture.  Top with 2/3 cup corn/bean mixture or 1 cup corn/bean/chicken mixture and 1/2 cup cheese.  Press to compress the layers.  Repeat with remaining tortillas, mashed black beans, corn/bean or corn/bean/chicken mixture and cheese. 
3. Bake until the cheese is melted and the casserole is heated through, about 30 minutes.  Turn oven to broiler and cook for one minute. 
4. Serve with green enchilada sauce and optional toppings.