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Name: Tortilla Torta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1/2 Avocado coarsely chopped; 2/3 c Cheddar cheese; 1 10 oz cn enchilada sauce; 1/4 c Green chile salsa; 1/2 c Scallions chopped PLUS; 1/2 c Plain yogurt; 2 tb Scallions chopped; Black Pepper freshly ground; 8 6-inch diameter corn tortillas; 1 16 oz. cn refried beans

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INGREDIENTS

1/2 Avocado ; coarsely chopped
2/3 c Cheddar cheese
1 10 oz cn enchilada sauce
1/4 c Green chile salsa
1/2 c Scallions ; chopped PLUS
1/2 c Plain yogurt
2 tb Scallions ; chopped
Black Pepper ; freshly ground
8 6-inch diameter corn tortillas
1 16 oz. cn refried beans

Servings

INSTRUCTIONS

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 on Mar 5, 1998

NOTES

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Tortilla Torta

1/2 Avocado coarsely chopped
2/3 c Cheddar cheese
1 10 oz cn enchilada sauce
1/4 c Green chile salsa
1/2 c Scallions chopped PLUS
1/2 c Plain yogurt
2 tb Scallions chopped
 Black Pepper freshly ground
8 6-inch diameter corn tortillas
1 16 oz. cn refried beans

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 <Nesb2@aol.com> on Mar 5, 1998

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Nutrition

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Serving Size: 1 Serving (329g)
Recipe Makes: 4

Calories: 388
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 388

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