Personally, I'm a fan of anything that is topped with avocados. This Enchilada Casserole just looks mouthwatering. And when it's from a book called Healthy in a Hurry, you know you're going to be having a guiltless, quick, and delicious dinner.

Serves: 6

Ingredients:

4 whole wheat flour tortillas (9 inch diameter), quartered
1 (19 ounce) can of sweet potatoes, drained
1 (19 ounce) can of black beans, rinsed and drained
1/2 cup chunky mild salsa
2 teaspoons chili powder
1 (14 ounce) can of tomato sauce
1/2 cup chunky mild salsa
1 cup grated light sharp Cheddar cheese
1 ripe large avocado, diced
1/4 cup finely chopped green onion
1/2 cup light sour cream

Directions:

Preheat oven to 450°F. Arrange half of tortilla pieces in bottom of greased 9 x 13 inch baking dish.

Mash sweet potatoes in medium bowl. Add next 3 ingredients. Stir. Spread evenly over tortillas in baking dish. Arrange remaining tortilla pieces over top.

Combine tomato sauce and second amount of salsa in small bowl. Pour evenly over tortillas. Bake, uncovered, in oven for 15 minutes. Sprinkle with cheese. Bake for another 5 minutes until heated through and cheese is golden.

Sprinkle avocado and green onion over top.

Serve with sour cream.

1 serving: 465 Calories; 11.4 g Total Fat (3.4 g Mono, 1.3 g Poly, 4.1 g Sat); 17 mg Cholesterol; 81 g Carbohydrate; 14 g Fiber; 21 g Protein; 1294 mg Sodium

Reprinted from Healthy in a Hurry © Company's Coming Publishing Limited
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-- Amanda Chamberlain

See More: Food & Recipes , Dinner