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

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Ingredients

Directions

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

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  • 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; 6.4 g saturated fat; 30 mg cholesterol; 927 mg sodium. 488 mg potassium; 53.2 g carbohydrates; 12.3 g fiber; 4 g sugar; 19 g protein; 805 IU vitamin a iu; 12 mg vitamin c; 39 mcg folate; 268 mg calcium; 4 mg iron; 62 mg magnesium;

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