This healthy, lightened up and gluten free take on classic enchiladas will have everyone asking for seconds. Thinly sliced zucchini ribbons stand in for tortillas, wrapping up a hearty filling of cheesy corn, beans, and quinoa. These enchiladas are so packed with flavor; you won’t even miss the tortillas! Feel free to add in ground beef, shredded chicken, or any of your other favorite enchilada fillings in this highly adaptable recipe.

This recipe showcases one of my favorite winter vegetables in a whole new way. Shredded and mixed with a punchy vegan Caesar dressing, these sprouts will quickly become a mainstay on your table. Vegans and carnivores alike will flip for this creamy, crunchy, lemony, flavorful salad. Make up a double batch- it makes for delicious leftovers!