Healthy Meals Monday: Bean And Veggie Enchilada Lasagna

I’ve been trying a lot harder to get my veggies in for the day. Once I saw this recipe, I knew I had to try it! Both my kids and my husband LOVED it!


2 Red Bell Pepper cut into small pieces

1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)

1 medium onion, halved and slivered

1 cup corn kernels, fresh or frozen

2 T of Extra Virgin olive Oil

1 1/2 tsp ground cumin

2 garlic cloves, minced

salt and black pepper

1/2 cup chopped fresh cilantro

2 cups homemade or store bought salsa/pico de gallo

2 ounces baby spinach leaves (about 2 big handfuls)

9-10 corn tortillas, halved (I used wheat tortillas)

2 cups shredded cheese (I used a cheddar-Monterey Jack blend)

Sour cream and green onions for garnish, if desired


Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.
Place red bell peppers, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.
Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.
Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.
Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.
Serves 4-5Adapted from Perry’s Plate! – And if you are looking for Healthy Food… you should check out her blog!

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  1. says

    NUTRITIONAL CONTENT: Bean & Enchilada Lasagna

    I put the ingredients in my calorie counter and I came up with the following:

    Recipe: 4 Servings
    494 Calories per serving (329 Calories if divided into 6 servings)
    73g Cholesterol per serving
    37g Carbs. per serving
    12g Protein per serving

    Hope this helps. Please note that this is all approx. numbers – It takes a little time to come up with the numbers, but it helps me to get as much nutritional information as I can.

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