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Bean and Veggie Enchilada Lasagna

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Bean and Veggie Enchilada Lasagna

5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: Bean and Veggie Enchilada Lasagna
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 5
Calories: 546kcal


  • 2 medium bell pepper, red
  • 1 medium sweet potato
  • 2 clove garlic
  • 1 medium onion
  • 1 cup corn, frozen
  • 2 tablespoon olive oil
  • 1 1/2 teaspoon cumin, ground
  • 1 teaspoon salt
  • 1 teaspoon black pepper, ground
  • 1 none cooking spray
  • 1/8 cup cilantro
  • 2 cup salsa
  • 10 medium tortillas, corn
  • 15 ounce pinto beans, canned
  • 2 cup spinach
  • 2 cup cheddar cheese, shredded


  • 1/2 cup sour cream
  • 2 stalk green onion


  • Preheat the oven to 425°F.
  • Dice bell peppers; peel sweet potato and cut into 1/2-inch cubes (about 1 1/2 cups worth); mince garlic and onion.
  • Place bell peppers, sweet potato, onion, and corn onto a cookie sheet, and drizzle with olive oil; sprinkle cumin and minced garlic over top.
  • Add a generous pinch or two of salt and pepper, then mix everything together and spread into an even layer in the pan.
  • Roast for 30-40 minutes until vegetables are tender and begin to brown. Stir or shake pan every 10 minutes for even roasting.
  • Remove pan from oven and reduce oven temperature to 350° F. Spray an 8×8 or 9×9 inch baking pan with cooking spray.
  • Chop cilantro and mix together with salsa.
  • Spread 1/4 of the salsa mixture into bottom of the prepared pan.
  • Cut tortillas in half and add a layer to the pan, completely covering the salsa. Drain and rinse beans.
  • Top tortilla pieces with 1/3 of the vegetables, the beans, a handful of spinach, and 1/3 of the cheese.
  • Make a second layer of tortilla pieces, then add  more salsa, vegetables, spinach, and cheese.
  • Top with a final layer of tortillas, salsa, vegetables, and cheese, then cover with aluminum foil.
  • Bake for 20 minutes, then remove the foil and bake another 10 minutes until cheese is golden and everything is heated through.
  • Let set for 5 minutes, then cut into squares.
  • Top each serving with sour cream and a sprinkle of sliced green onions.
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Calories: 546kcal | Carbohydrates: 62g | Protein: 21g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 1804mg | Fiber: 14g | Sugar: 15g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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