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Healthy Vegetarian Enchilada Pie

This vegetarian enchilada pie recipe is perfect for those that love Mexican flavors, yet want to enjoy healthier Mexican food options.
Servings 9
Calories 256kcal


  • 1 pack of soft corn tortillas (12)
  • 1 can crushed tomatoes
  • 2 cans black beans
  • 1 medium onion
  • 1 red bell pepper
  • 2 avocados
  • 1 package of enchilada sauce mix
  • 3 cups spinach raw, chopped
  • Jalapeños or hot sauce to taste


  • Make your enchilada sauce using the can of tomatoes, packet of sauce and 1/2 can of water. Set aside and keep hot. (Disclaimer: this isn’t traditional red enchilada sauce since it contains tomatoes, but the traditional sauce is high in fat.)
  • Chop your onion, red bell pepper, and then saute lightly in a large skillet with a little olive oil or coconut oil. Add black beans and jalapeños or hot sauce. Add spinach at the end to wilt.
  • In a large 9×13 baking dish begin layering the ingredients:, Some sauce, Corn tortillas, Layer of filling, Layer of sauce, Tortillas… and so on.
  • Finish with a layer of tortillas, the rest of the sauce, and arrange sliced avocado’s on top.
  • Bake in a 350° oven for about 30 minutes. (If the ingredients were cold prior to assembling, longer baking time is required.)


Calories: 256kcal | Carbohydrates: 42g | Protein: 9.7g | Fat: 5.8g | Fiber: 13g