Veggie Enchi-Lot-o-sagna

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4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 312.0

Total Fat: 12.3 g
Cholesterol: 29.7 mg
Sodium: 909.6 mg
Total Carbs: 39.8 g
Dietary Fiber: 4.5 g
Protein: 12.7 g

View full nutritional breakdown of Veggie Enchi-Lot-o-sagna calories by ingredient

Introduction

A Super Yummy, super healthy, SUPER easy enchilada dish even the kids will love...plus it's full of vegetables and is meat free A Super Yummy, super healthy, SUPER easy enchilada dish even the kids will love...plus it's full of vegetables and is meat free

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8

Ingredients

I large Can Enchilada Sauce ( Green or Red)

2 c. Mexican style cheddar Cheese blend- Shredded

1 can yellow corn

1 can seasoned Black Beans

2 large Zuchinni

2 cups fresh baby Spinach

12 6 inch corn tortillas ( flour can be subbed)

Mild Salsa

Directions

In a large baking dish, I use my Pampered Chef 9 x 13 pan, drizzle enough Enchilada Sauce to cover the bottom. Layer 6 corn tortillas to cover sauce. Meanwhile, is a large pan or wok, place a tiny bit of olive oil and add julienne peeled zucchini. You can thinly slice if you don't have a jullienne peeler. Add chopped spinach, the smaller the better for sneaking in veggies for the kids. When the zucchini just starts to soften, add the can of black beans and drained corn. Add salsa to taste, a little salt and pepper or garlic if you like. Add the drained veggie mix on top of the tortillas.Top with 1 1/2 cups cheese, a little enchilada sauce. Top mixture with 6 more tortillas, add the rest of the sauce, leaving a few edges of tortilla's exposed to get crispy. Add the remaining bit of cheese for color and bake at 350 for about 20-25 minutes. This dish is even better the next day. My PICKY kids loved it and fought over leftovers for the next day. Serves 8-10 if you add a side of rice.

Number of Servings: 8

Recipe submitted by SparkPeople user PAWSNFUR.