This is a perfect weeknight meal and you can easily substitute the beans and corn for other pantry staples. It was a crowd-pleaser, it is filling, quick & simple, and can be made for meat-lovers, vegetarians, vegans, and foodies alike.
Start with salsa or enchilada sauce of your choice – I used salsa verde. Layer the sauce, then the bean/onion mixture, then cord, cheese and top with a tortilla. Repeat until your heart’s desire or ingredients run out, whichever comes first.
On the last layer, add a sprinkling of cheese. In a small bowl, whisk 2 – 3 eggs together. Pour egg mixture over the top.
Look at those delicious layers!
Bake in a 350 degree oven for 25 – 30 minutes or til whites are solid.
Slice and enjoy. We ate our bake with watermelon and Greta gobbled this meal down.
Pinto & Corn Quesadilla Bake – serves 4 – 5
1. In a small saucepan, saute 1 small yellow onion until soft. Add 1 teaspoon ground cumin and 15 oz of cooked, rinsed pinto beans. Stir well. Set aside. Defrost or open can of 15 oz corn. Have 4 – 5 soft taco sized tortillas ready for layering.
2. In an 8 x 8 glass baking dish, spread a layer of salsa verde. Add bean mixture (see top photo) and corn on top of salsa. Top with tortilla and sprinkling of cheese. Repeat this step until bean mixture and corn are used up.
3. After last layer of beans and corn, place quesadilla on top and covered in sprinkled cheese. Whisk together 2-3 eggs and pour mixture over the top.
4. Bake in a 350 degree oven for 25 – 30 minutes or until bubbly and hot and egg whites are cooked solid.