You know how they say that the more colorful a dish is, the healthier? I think we might have a clue that this recipe — one of our favorites, I can’t believe it’s not up here yet! — might have just a few nutrients and minerals and such.

Roasted Vegetable Enchiladas.

Granted, it takes some time to roast vegetables. In this case, butternut squash, potato, baby portabello mushrooms, red bell pepper, onions and garlic.

And it takes time to toast tortillas with cooking spray …

And make a homemade tomatillo enchilada sauce …

(Hint: Make double and freeze for next time!) (Note: That’s my Kitchen Aid teapot, another Christmas present. Does my family know me or what?)

But in the end, you’ll wind up with an excellent, hearty and flavorful dish of new Mexican cooking — this ain’t authentic, people. No lard involved — that’s certainly company worthy. In fact, this combination of ingredients was the inspiration for my Turnip Tacos, yes, you read that right, Turnip Tacos. Don’t judge until you try, my friends.

I know I’ve served it to company to applause, and more times to the happy family that I can count. In fact, I don’t really need that well-worn, stained, magazine recipe from SHAPE’s September 2005 issue in order to whip these out anymore.

But still, look how close mine looks to the picture? Pride, my friends.

And as I mentioned, chock full of good things with, per two enchiladas:

• 448 calories
• 12 g fat (5 saturated)
• 72 g carbs
• 18 g protein
• 11 g fiber
• 40% your USDA recommended Vitamin C

Reminder for next time: brown rice.