Quesadilla Casserole

We tried this new recipe last nite and it was really good.

Ingredients
3 tablespoons vegetable oil
3/4 cup chopped onion (I used shallots)
1 can black beans (29 ounces), drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn kernels, thawed
1/2 cup chopped flat leaf parsley (I did not use this but added one can of chopped green chilies instead)
5 10-inch flour tortillas
8 ounces Monterey Jack cheese, shredded (Go heavy on the cheese!)
1 cup store-bought green enchilada sauce (I added about 2 Tablespoons of enchilada source to each layer in the casserole.

Preparation
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 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

Note: This is a Rachel Ray recipe that I modified a little.