Ingredients

• 1 16-ounce c fat-free refried beans
• 1/2 ripe avocado, coarsely chopped
• 1/2 cup plus 2 chopped scallions, divided
• 1/4 cup green chile salsa
• Salt & freshly ground pepper, to taste
• 1 10-ounce c enchilada
• 8 6-inch corn tortillas
• 2/3 cup shredded reduced-fat Cheddar cheese, preferably jalapeño
• 1/2 cup nonfat plain yogurt

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Cooking Directions

Step 1

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

Step 2

Combine beans, avocado, 1/2 cup scallions and salsa in a medium bowl. Season with salt and pepper.

Step 3

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.

Step 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.