This layered enchilada-style bake can be made spicier with hot enchilada sauce and salsa.
Preheat oven to 425 degrees 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.
3 starch, 1 1/2 vegetable, 1 lean meat, 1/2 medium-fat meat, 1/2 fat
We love this dish, however it is a little messy to eat. But worth it.