I’ve told you before that I never much cared for enchiladas. Call me crazy, I know. But I’m changing my tune. Lately I’ve experimented with a few fresh approaches to a classic and who knew enchiladas didn’t have to be smothered in chili and sour cream?! These have less goop, and more of the good stuff that’s good and good for you — low-fat protein, veggies, greens… and still plenty of cheese (phew!). What’s really brilliant though is that you don’t even have to roll these guys. Just stack everything as it goes in the recipe, sprinkle on the cheese and you’re 15 minutes to dinner. A healthy and easy way to get that Mexican-food fix. File this one under “How to get my kids and/or husband to eat vegetables.”

Vegetable Enchilada Stack

What you need:

2 cups frozen corn, thawed
1 cup frozen bell pepper strips, thawed
3 tablespoons lime juice (from 1 or 2 limes), divided, plus lime wedges for garnish
1 1/2 tablespoon salt-free chili powder, divided
1 (15-ounce) can no-salt-added pinto or black beans, rinsed and drained
4 tablespoons chopped cilantro, divided
1 (15-ounce) can no-salt-added diced tomatoes
8 ounces frozen leafy greens, thawed
8 corn tortillas
3/4 cup shredded mozzarella cheese

What you do:

Preheat oven to 400ºF. In a large pot, combine corn, bell peppers, 2 tablespoons lime juice, 1 tablespoon chili powder, tomatoes and greens and cook over medium-high heat until liquid is almost evaporated, about 10 minutes. Meanwhile, in a large bowl, mash beans with 2 tablespoons cilantro, and remaining 1/ tablespoon chili powder and 1 tablespoon lime juice.

Arrange four tortillas on a large parchment paper-lined baking sheet. Spread bean mixture evenly on tortillas. Top each with about 1/2 cup of the vegetable mixture and some cheese. Top with remaining tortillas, vegetables and cheese and bake until hot throughout and cheese is melted, about 15 minutes. Transfer to plates, garnish with remaining cilantro and lime wedges and serve along with a small salad.

Recipe from Whole Foods Market