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

Source: EatingWell Magazine, December 1997




Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

414 calories; protein 19g; carbohydrates 53.2g; dietary fiber 12.3g; sugars 4g; fat 15.4g; saturated fat 6.4g; cholesterol 30.4mg; vitamin a iu 805.3IU; vitamin c 11.8mg; folate 39.2mcg; calcium 267.9mg; iron 3.8mg; magnesium 62.1mg; potassium 487.6mg; sodium 926.8mg; thiamin 0.1mg.

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