This layered enchilada-style bake can be made spicier with hot enchilada sauce and salsa. Source: EatingWell Magazine, December 1997

EatingWell Test Kitchen
Advertisement

Ingredients

Directions

  • Preheat oven to 425 degrees F. Coat a 9-inch pie pan with cooking spray.

    Advertisement
  • Combine beans, avocado, 1/2 cup scallions and salsa in a medium bowl. Season with salt and pepper.

  • 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.

  • 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 Facts

414 calories; 15.4 g total fat; 30 mg cholesterol; 927 mg sodium. 53.2 g carbohydrates; 19 g protein; Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
We love this dish however it is a little messy to eat. But worth it. Read More
Rating: 4 stars
10/30/2011
This dish is messy AND kinda ugly but also kid-friendly. I've tried it out on 3 children ages 4 to 6 and it was a big hit. You can also add pre-cooked chicken to it for a bit more oomph. Read More