Quesadilla Casserole

3 Tbs vegetable oil
3/4 cup chopped onion
1 (29-oz) can 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 monterey jack cheese, shredded
1 cup store-bought green enchilada sauce

1) Preheat the oven to 400F. 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 the layers. Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.
3) 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.

Review:  This was supposedly a $10 meal.  I didn't add up the costs, but I figure it's close.  This was pretty yummy, but then again, I love enchilada sauce.  I made this dish in a springform pan, as I don't have an ovenproof skillet and I thought it was too tall for a pie plate.  Then, I had the dilemma of how to slice and serve it!  It sliced well with a spatula, but fell apart in the bowl.  Then, I poured enchilada sauce over it and it looked like soup.  Presentation failed, but taste was great.  Yum.