| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | Appetizer, Cheese, Mexican | 4 | Servings |
INGREDIENTS
| 1 | cn | (16 oz.) refried beans; fat free |
| 1/2 | Avocado; coarsely chopped | |
| 1/2 | c | Scallions; chopped PLUS |
| 2 | tb | Scallions; chopped |
| 1/4 | c | Green chile salsa |
| Freshly ground black pepper | ||
| 1 | cn | (10 oz) enchilada sauce |
| 8 | 6-inch corn tortillas | |
| 2/3 | c | Cheddar cheese; lowfat, grated |
| 1/2 | c | 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 <Nesb2@aol.com> on Mar 5, 1998
A Message from our Provider:
“Give God what’s right — not what’s left.”