Enchilada Bake
Ingredients:
- 1 (16 ounce) can fat-free refried beans
- 1/2 ripe avocado, diced
- 1/2 cup scallions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup Don Sabrosa Salsa
- 8 whole grain or corn tortillas
- 1/2 cup low fat cheddar cheese
- 1 (10 ounce) can enchilada sauce
- Dash of cinnamon
- Dash of chili powder
- Sea Salt and freshly ground white pepper, to taste
- Toppings: Nonfat sour cream and chives
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Directions:
- Preheat oven to 425 degrees. Coat a pie pan with cooking spray.
- In a medium bowl, combine beans, avocado, scallions, salsa, cinnamon, chili powder, sea salt and pepper; mix well.
- Spread 4 Tbsp. enchilada sauce over the bottom of the prepared pan.
- Place 1 tortilla over sauce and top with 3 Tbsp. bean mixture and sprinkle with cheese. Continue layering sauce, tortillas, bean mixture and cheese. The top layer should be a tortilla.
- Spread the remaining enchilada sauce on the top tortilla and sprinkle with fresh cilantro.
- Cover the pan with tin foil sprayed with cooking spray placed down atop the tortilla stack.
- Bake for 30 minutes or until completely heated through.
- Slice into pieces and serve with a dollop of sour cream and a sprinkle of chives.
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