Veggie Enchi-Lot-o-sagna

4.5 of 5 (4)
member ratings
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


A Super Yummy, super healthy, SUPER easy enchilada dish even the kids will it's full of vegetables and is meat free A Super Yummy, super healthy, SUPER easy enchilada dish even the kids will it's full of vegetables and is meat free
Number of Servings: 8


    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


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.

Member Ratings For This Recipe

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    My mom made this the other night while I was visiting her. she had changed a few things such as onions instead of spinach and she added a can of chopped tomatoes w/ mild chiles also and used whole wheat tortillas. Yummmm so very good - 6/19/09

  • no profile photo

    Well, I found a problem with this recipe: It is so delicious, I couldn't stop eating it!! =}
    *Note: I used frozen corn instead of canned to cut down on the sodium, and 2% Mexican cheese to reduce the fat. Next time I think I'll saute some onions too.
    - 1/18/09

    Reply from PAWSNFUR (1/18/09)
    I did use the 2% cheese, but didn't realize it when I posted the recipe and the second time I made it, I added the onions and a little garlic plus some portabella mushrooms...mmmm. I have learned to serve everyone and put the leftovers in containers BEFORE I eat it or I will be back for more.