Bean And Veggie Enchilada Lasagna

Last week I tried a new recipe I found on www.sixsistersstuff.com.  It was AMAZING!!!  It is full of veggies and flavor!!  Also it is vegetarian.

Dave said he is always a little skeptical of new healthy recipes, but he loved it and told me to add it to our meal rotation.  Madison even liked it!  This recipe is definitely a keeper!  I was so thrilled!  Here is the recipe for those who want to try it:


Ingredients:
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
1 can black beans, drained and rinsed
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)


Directions:
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 (I had to use a bigger pan) with nonstick spray. In a small bowl, stir the cilantro and the beans 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 4-5