I started and run a healthy living website for families (VidaCoco.com) and am the mother of 4 children (ages 7, 4, 2, and 3 weeks old), so I’m always trying to come up with ways to make eating healthy fun for kids that I can share with my readers and use with my own children. The one I've found most effective is getting your kids involved in helping you make meals. My kids are always eager to help me in the kitchen and I've found that they tend to try more foods when they help me make meals and are also more inclined to eat fruits and vegetables when they get to experiment with them and make their own creations.  Here is a recipe from my mom reworked to fit my family's healthy lifestyle. 

Ingredients

• 1 tbsp canola oil
• 1 medium onion, diced
• 1 medium zucchini, grated
• 1 19-ounce can black beans, rinsed
• 1 14-ounce can diced tomatoes, drained
• 1 1/2 cups corn, frozen (thawed) or fresh
• 1 tsp ground cumin
• 1/2 tsp salt
• 12 corn tortillas, quartered
• 1 19-ounce can mild red or green enchilada sauce
• 1 1/4 cups shredded reduced-fat cheddar cheese

Directions

1. Preheat oven to 400°F.
2. Lightly coat a 9x13 inch baking pan with cooking spray.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin, and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
4. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce, and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce, and cheese. Cover with foil. Bake the casserole for 15 minutes.
5. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more. 

Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day.