1 can (16 oz.) refried beans, fat free
1/2 Avocado, coarsely chopped
1/2 cup Scallions, chopped PLUS
2 tbsp Scallions, chopped
1/4 cup Green chile salsa
Freshly ground black pepper
1 can (10 oz) enchilada sauce
8 6-inch corn tortillas
2/3 cup Cheddar cheese, lowfat, grated
1/2 cup Plain nonfat yogurt
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Preheat oven to 425øF. 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. |
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