Tortilla Torta

http://www.eatingwell.com/recipes/tortilla_torta.html

From EatingWell:  December 1997

This layered enchilada-style bake can be made spicier with hot enchilada sauce and salsa.

4 servings | Active Time: 20 minutes | Total Time: 45 minutes

Ingredients

• 1 16-ounce can fat-free refried beans
• 1/2 ripe avocado, coarsely chopped
• 1/2 cup plus 2 tablespoons chopped scallions, divided
• 1/4 cup green chile salsa
• Salt & freshly ground pepper, to taste
• 1 10-ounce can enchilada
• 8 6-inch corn tortillas
• 2/3 cup shredded reduced-fat Cheddar cheese, preferably jalapeño
• 1/2 cup nonfat plain yogurt

Preparation

1. Preheat oven to 425°F. Coat a 9-inch pie pan with cooking spray.
2. Combine beans, avocado, 1/2 cup scallions and salsa in a medium bowl. 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, bean mixture and cheese, ending with a tortilla. Spread top with remaining sauce and sprinkle with remaining cheese and 2 tablespoons scallions.
4. Coat a sheet of foil with cooking spray. Place foil, sprayed-side down, over the tortilla stack. Bake until heated through, 20 to 25 minutes. Cut into 4 wedges and serve, passing yogurt separately.

Nutrition

Per serving : 305 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 5 mg Cholesterol; 58 g Carbohydrates; 19 g Protein; 13 g Fiber; 1343 mg Sodium; 274 mg Potassium

4 Carbohydrate Serving

Exchanges: 3 starch, 1 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 1/2 fat