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