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

EatingWell Test Kitchen
Source: EatingWell Magazine, December 1997

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Ingredients

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Directions

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  • 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; protein 19g 38% DV; carbohydrates 53.2g 17% DV; exchange other carbs 3.5; dietary fiber 12.3g 49% DV; sugars 4g; fat 15.4g 24% DV; saturated fat 6.4g 32% DV; cholesterol 30.4mg 10% DV; vitamin a iu 805.3IU 16% DV; vitamin c 11.8mg 20% DV; folate 39.2mcg 10% DV; calcium 267.9mg 27% DV; iron 3.8mg 21% DV; magnesium 62.1mg 22% DV; potassium 487.6mg 14% DV; sodium 926.8mg 37% DV; thiamin 0.1mg 12% DV.

Reviews (2)

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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