Tortilla Torta

Tortilla Torta

2 Reviews
From: EatingWell Magazine, December 1997

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 16-ounce can fat-free refried beans
  • ½ ripe avocado, coarsely chopped
  • ½ cup plus 2 tablespoons chopped scallions, divided
  • ¼ cup green chile salsa
  • Salt & freshly ground pepper, to taste
  • 1 10-ounce can enchilada
  • 8 6-inch corn tortillas
  • ⅔ cup shredded reduced-fat Cheddar cheese, preferably jalapeño
  • ½ cup nonfat plain yogurt


  • Active

  • Ready In

  1. Preheat oven to 425°F. Coat a 9-inch pie pan with cooking spray.
  2. Combine beans, avocado, ½ 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 ¼ 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 information

  • Per serving: 414 calories; 15 g fat(6 g sat); 12 g fiber; 53 g carbohydrates; 19 g protein; 39 mcg folate; 30 mg cholesterol; 4 g sugars; 0 g added sugars; 805 IU vitamin A; 12 mg vitamin C; 268 mg calcium; 4 mg iron; 927 mg sodium; 488 mg potassium
  • Nutrition Bonus: Calcium (27% daily value), Iron (22% dv), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1½ vegetable, 1 lean meat, ½ medium-fat meat, ½ fat

Reviews 2

March 13, 2010
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By: EatingWell User
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.
October 23, 2009
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By: EatingWell User
We love this dish, however it is a little messy to eat. But worth it.
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