1 - 16 oz can fat-free refried beans
1/2 ripe avocado, coarsely chopped
1/2 cup plus 2 tablespoons chopped scallions
1/4 cup green chile salsa (see notes)
salt and fresh ground pepper to taste
1 - 10 oz can enchilada sauce
8 - 6 inch corn tortilla (see notes)
2/3 cup grated reduced-fat Cheddar cheese, preferably jalapeno
1/2 cup nonfat plain yogurt

Preheat oven to 425 degrees. 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 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, beanmixture and cheese, ending with 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.

Stacy's Notes: Made this April 2003 -good (a keeper!). I made a few changes based on what I had on hand and could find. I used a can of vegetarian refried beans I had, and I used more avocado, at least one full one (used others to make guacamole!). I used On the Border red salsa rather than the green chile salsa, and used a smaller can of enchilada sauce (Pace) b/c that was all I could find. I think the big difference was that I used fat free flour tortillas, instead of the corn ones. I couldn't find the large 6" size corn ones, they might have held up better. Our torta was great, but we cut it right out of the oven and it was pretty gooey and fell apart. Tasted great but didn't look great (not worthy of company!). Didn't bother with the yogurt. :)