Instructions: Preheat oven to 425 F. 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.