Tortilla torta

Yield: 4 Servings

Measure Ingredient
1 can (16 oz.) refried beans; fat free
½ \N Avocado; coarsely chopped
½ cup Scallions; chopped PLUS
2 tablespoons Scallions; chopped
¼ cup Green chile salsa
\N \N Freshly ground black pepper
1 can (10 oz) enchilada sauce
8 \N 6-inch corn tortillas
⅔ cup Cheddar cheese; lowfat, grated
½ cup Plain nonfat yogurt

Preheat oven to 425øF. Lightly oil a 9-inch pie pan or coat it with nonstick spray.

In a medium bowl, combine beans, avocado, ½ cup scallions and salsa.

Season with salt and pepper.

Spread 3 tablespoons enchilada sauce over botton of prepared pan. Place 1 tortilla over sauce. Spread tortilla with ¼ cup bean mixture and sprinkle with 1 tablespoon cheese. Continue layering sauce, tortillas, bean mixture and cheese, ending with a tortilla. Spread top with remaining sauce and sprinkle with remaining cheese and 2 tablespoons scallions.

Lightly oil a sheet of foil or coat it with nonstick spray. Place foil, oiled-side down, over tortilla stack. Bake for 20 to 25 minutes, or until heated through. Cut into 4 wedges and serve, passing yogurt separately.

Recipe by: Eating Well (December 1997) Posted to recipelu-digest by Nesb2<Nesb2@...> on Mar 5, 1998

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