Preheat oven to 425F. Lightly oil a 9-inch pie pan or coat it with nonstick spray. In a medium bowl, combine beans, avocado, 1/2 cup scallions and salsa. Season with salt and pepper. Spread 3 tablespoons enchilada sauce over botton 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. Lightly oil a sheet of foil or coat it with nonstick spray. Place foil, oiled-side down, over tortilla stack. Bake for 20 to 25 minutes, or until heated through. Cut into 4 wedges and serve, passing yogurt separately. Recipe by: Eating Well (December 1997) Posted to recipelu-digest by Nesb2
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|Serving Size: 1 Serving (329g)|
|Recipe Makes: 4|
|Calories from Fat: 118 (30%)|
|Amt Per Serving||% DV|
|Total Fat 13.2g||18 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 20.8mg||6 %|
|Sodium 1364.6mg||47 %|
|Potassium 747.9mg||20 %|
|Total Carbohydrate 53.6g||16 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 40.8g|
|Protein 17g||24 %|
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Calories per serving: 388
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