No matter the temperature, enchiladas never cease to appeal to my taste buds and stomach.

It’s that satisfying, savory jazz that gets the saliva flowing especially when midnight snacking hour hits.

Enchiladas tend to be a bit unhealthy (due to cheese, potential meats, more cheese, and well, cheese) but they don’t have to take the gut bomb route.

Umm for real though.

Simply fill your enchiladas with lots of veggies, fiber and protein-packed beans, and spices, then go crazy with the toppings.

Toppings add even more flavor and textural interest to keep you happy happy happy!

Even when you’re chowing down on vegan enchiladas.

Hooray.

First off, stuff whole wheat tortillas with cubed roasted sweet potato, sautéed red bell pepper and corn, earthy ground cumin, black beans, fresh baby spinach, and convenient canned green chile enchilada sauce!

Smother your stuffed and rolled enchiladas with any remaining filling, plus more green chile enchilada sauce, then bake until hot and bubbly.

Yes.

But it gets better…

Top off your masterpiece with nutty toasted pepitas, creamy avocado slices, and herbaceous fresh cilantro, then serve with your favorite Mexican/Southwestern hot sauce and salsa.

Healthy enchiladas, minus the tears and fears.

P.S. If you really need “cheese” top your babies with shredded vegan cheese before popping them in the oven… or if you do consume real deal cheese, utilize freshly grated Jack.

P.P.S. Carmelized onions would be a tasty addition to the filling, just saying.

P.P.P.S. Uhhhh you can make your own homemade sauce if you want, you overachiever you. Also feel free to use gluten-free tortillas to make this a gluten-free feast.

P.P.P.P.S. The ingredient amounts for the filling don’t have to be exact. So go with your gut and wing it a bit. That’s how you become a true cook. Practice.

P.P.P.P.P.S. Sorry, last one. I have an “authentic” homemade enchiladas recipe over here. It’s vegetarian with the potential for vegan status… just leave out that cheese.