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Tortilla Torta




Source of Recipe


Eating Well-Swift & Simple






List of Ingredients



• 1 (16 ounce) can fat-free refried beans
  
• 1/2 ripe avocado, coarsely chopped
  
• 1/2 cup plus 2 tablespoons chopped scallions
  
• 1/4 cup green chile salsa
  
• salt and fresh ground pepper to taste
  
• 1 (10 ounce) can enchilada sauce
  
• 8 (6-inch) corn tortillas
  
• 2/3 cup grated reduced-fat Cheddar cheese, preferably jalapeno
  
• 1/2 cup nonfat plain yogurt
  






Instructions



1. Preheat oven to 425 degrees. Lightly oil a 9-inch pie pan or coat it with nonstick spray.
   
2. In a medium bowl, combine beans, avocado, 1/2 cup scallions and salsa. Season with salt and pepper.
   
3. Spread 3 tablespoons enchilada sauce over bottom 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, beanmixture and cheese, ending with tortilla. Spread top with remaining sauce and sprinkle with remaining cheese and 2 tablespoons scallions.
   
4. 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.
   
5. Servings: 4 per serving: 305 cal, 14g fat, 19mg chol, 56g carb, 17g pro, 10g fiber, 1013 mg sod.