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Bean and Veggie Enchilada Lasagna

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 8x8 or 9x9 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.


Calories: 546kcal | Carbohydrates: 62g | Protein: 21g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 1804mg | Fiber: 14g | Sugar: 15g