Name: Tortilla Torta
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

Every true prayer has its background and its foreground. The foreground of prayer is the intense, immediate desire for a certain blessing which seems to be absolutely necessary for the soul to have; the background of prayer is the quiet, earnest desire that the will of God, whatever it may be, should be done. What a picture is the perfect prayer of Jesus in Gethsemane! In front burns the strong desire to escape death and to live; but behind there stands, calm and strong, the craving of the whole life for the doing of the will of God... Leave out the foreground, let there be no expression of the will of him who prays, and there is left a pure submission which is almost fatalism. Leave out the background, let there be no acceptance of the will of God, and the prayer is only an expression of self-will, a petulant claiming of the uncorrected choice of him who prays. Only when the two are there together, the special desire resting on the universal submission, the universal submission opening into the special desire is the picture perfect and the prayer complete.

Phillips Brooks

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&deg;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

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