Yields: 4 Servings
Ingredients
1 can (16 oz.) refried beans; fat
1 Avocado; coarsely chopped
118 ml Scallions; chopped PLUS
30 ml Scallions; chopped
59 ml Green chile salsa
Freshly ground black pepper
1 can (10 oz) enchilada sauce
8 6-inch corn tortillas
159 ml Cheddar cheese; lowfat,
118 ml Plain nonfat yogurt
Instructions
Preheat oven to 425?F. Lightly oil a 9-inch pie pan or coat it with nonstick spray. In a medium bowl, combine beans, avocado, 1/2 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 1/4 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 on Mar 5, 1998