Healthy Plant-Rich Enchiladas

I tend to avoid Tex-Mex food because it is so heavy and leaves me feeling like I’ve eaten a tank.

Then I made Sweet Potato Enchiladas from Oh She Glows cookbook and I discovered crazy delicious, digestible enchiladas.

Casting about for something to take to a friend’s house for the Superbowl today, enchiladas seemed to be a Superbowlish kind of food.
I was astonished at how fast they were eaten, from the 3 year-old and up, everyone enjoyed them.


  • Make it vegan: use 1 1/2 cup cooked lentils instead of ground meat
  • Make it spicy: keep the poblano seeds or add 1/4 – 1/2 red pepper flakes
  • Make it chicken: use chopped up leftover (or rotisserie) chicken instead of ground meat

I use this Enchilada Sauce
Gimme Some Oven: Red Enchilada Sauce

Next time I’ll make a double recipe and save half for a second dinner later in the week.
1. Shepard pie with mashed sweet potatoes OR
2. Stuff a spaghetti squash (scoop out seeds first), sprinkle cheese on top and cook in oven for 30 – 40 minutes.

I’ve discovered it’s easy to make taco seasoning. I double the recipe (without onion powder or garlic powder simply because I never have any)  from Family Fresh Meals and keep it in a small mason jar.

Simply Enchiladas
Print Recipe
6 servings
6 servings
Simply Enchiladas
Print Recipe
6 servings
6 servings
Adjust servings: servings
  1. Heat oven to 350°F. Grease a 9 x 13-inch baking pan with avocado or olive oil. Set aside.
  2. Heat avocado oil in a pot over medium heat until it just starts to shimmer. Add onion and cook, stirring occasionally for 5 minutes. Add ground meat and cook, stirring occasionally until no longer pink.
  3. Mix in garlic and taco seasoning. Cook 2 – 3 more minutes.
  4. Mix 1/4 cup of enchilada sauce. Season with salt and pepper to taste.
  5. Add poblano and bell peppers, tomato and black bean. Mix again and cook just until poblano and bell peppers soften. Stir in 1/2 cup chopped cilantro.
  6. Set up an assembly line with tortillas, enchilada sauce, ground beef mixture, and cheese. Spread two tablespoons enchilada sauce over the surface of the tortilla, then about 2 large spoonfuls of ground beef mixture. Roll up the tortilla and place,
  7. Spread remaining enchilada sauce on top of the tortillas.
  8. Sprinkle 1 1/2 - 2 cups shredded cheese on top, (depends how cheesy you prefer.
  9. Bake uncovered for 20 minutes.
  10. Remove from oven, sprinkle another 1/4 cup chopped cilantro on top and serve.
Recipe Notes

Modified from:

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2 replies
  1. Henrietta Wolf
    Henrietta Wolf says:

    Look forward to making these enchiladas and some of the other recipes. Just discovered this blog and love it. Besides the food, I enjoy reading the words. So good to read about healthy, delicious, life enhancing eating. Thanks. I’ll be back!

    • Diana Galindo
      Diana Galindo says:

      So glad you found Color My Food! I hope you find the enchiladas simple to make. I’ve made them with ground turkey, bee and even bison from the Farmer’s Market. Let me know how it goes! 🙂


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