Tortilla Torta

From EatingWell: December 1997 — Subscribe Now!

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

READER'S COMMENT:

"We love this dish, however it is a little messy to eat. But worth it. "

4 servings

Active Time: 20 minutes

Total Time: 45 minutes

Nutrition Profile

Low cholesterol | High calcium | High fiber | View Complete Nutrition Guidelines»

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

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

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.

Nutrition Bonus: Calcium (25% daily value), Iron (20% dv), Vitamins A & C (15% dv).

4 Carbohydrate Serving

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