| 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
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