Nutrition per serving may change if servings are adjusted.
1 16-ounce can fat-free refried beans
1/2 ripe avocado, coarsely chopped
1/2 cup plus 2 tablespoons chopped scallions, divided
1/4 cup green chile salsa
Salt & freshly ground pepper, to taste
1 10-ounce can enchilada
8 6-inch corn tortillas
2/3 cup shredded reduced-fat Cheddar cheese, preferably jalapeño
1/2 cup nonfat plain yogurt
Preheat oven to 425 °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.