Healthy, simple vegetarian enchiladas packed with fresh seasonal veggies and creamy goat cheese. Red peppers, broad beans (aka fava beans), asparagus and herbs from the garden make this a truly summery enchilada recipe. Easily adapted to include what you’ve got in season locally to you!
Hel-LO, gigantic veggie enchiladas! To what do we owe this pleasure?
Well, I recently discovered the magic of Costco. That’s where I got happened upon these freakishly large tortillas that were actually too big for my pan, as I discovered as I set out to photograph these enchiladas. Doh! So I had to bake them lengthways, and then when I took them out of the oven I realised there was no way – no way – I was going to get them out in one presentable piece.
Which does not matter in the slightest on a normal days, but when you want pretty pictures, it’s a struggle. This is why I improvised and sliced them down the middle, which you are totally not supposed to do (this is not some kind of lasagne, the critic in my head is scowling).
So basically, that’s why my enchiladas are cut weird. In an ideal world, you’ll have appropriately sized corn enchiladas when you set out to make this, but don’t be afraid to improvise into a weird lasagne mash up situation if you need to.
Shall we move on?
These enchiladas focus on summer vegetables and herbs
We have all my faves for summer here:
- Broad beans / fava beans / call them what you will. Or you can use whatever peas you have around.
- Red bell peppers. Roasted, because that’s a must.
- Asparagus! A vegetable I forget about for most of the year, and then pops up in season again to be joyfully rediscovered.
That’s all I have in mine, but yours could include corn, zucchini, or whatever else makes sense for you.
And then there’s the herbs!
I did not hold back here. Chives, mint, parsley and basil all made their way into these enchiladas. Everything except the more traditional cilantro (coriander) it seems. Ha. You could use whatever mix of herbs floats your boat, you can’t go too wrong here.
Creamy goat cheese brings it all together
Let’s be fair about this, just stuffing tortillas with vegetables is not the most thrilling prospect. But fear not, I have another trick up my sleeve, which is to add a whole roll of creamy goat cheese which will melt and form a sauce around the veggies, and this is pretty crucial to making this dish as tasty as it is.
You could swap in feta if you prefer, it won’t melt down to the same degree but would be tasty nevertheless.
Summer Veggie & Goat Cheese Enchiladas
- 1 batch of red enchilada sauce*
- 6-8 tortilla wraps
- 4 oz ball of fresh mozzarella cheese , roughly chopped
- 1 bunch asparagus, sliced into pieces 1-2 inches long
- 1-2 handfuls fresh broad beans (fava beans) or peas
- 2 medium red bell peppers, sliced
- 4.5 oz soft goats cheese
- 2 handfuls fresh herbs – we used chives, mint, parsley and basil
- Pre-heat your oven to 200C / 390F
- Lay out your asparagus and peppers onto a lightly oiled baking tray. Brush with a little olive oil and sprinkle on salt and pepper to taste. Keep them separate (all the asparagus on one side and all the peppers on the other).
- Bake for 15 minutes, and then check on progress. The asparagus will likely be cooked and tender by now, so you can remove them and add them to a mixing bowl. If not, give them another 5 minutes and then check again.
- It's likely that your red peppers are going to need more time in the oven, so after taking off the asparagus, put them back in for another 15 minutes or so to get them nicely roasted.
- Meanwhile, steam your beans or peas for 5 minutes until tender.
- Once the vegetables are roasted, change the oven temperature to 180C / 355F.
- Prepare the filling. In a large mixing bowl, combine all of the vegetables and herbs, and add salt and pepper to taste. Add the goats cheese and stir – it will melt into the vegetables and form a creamy sauce around them.
- Lightly grease a large baking pan, and pour about 1/5th of the sauce into the bottom.
- Assemble the enchiladas. Spoon the filling into each wrap. Roll them up and place into the baking pan on top of the sauce.
- Pour the rest of the sauce on top of the enchiladas and cover with foil.
- Bake covered for 20mins
- Remove the foil, sprinkle the mozzarella on top, and bake for another 15 minutes. You may want to grill/broil the cheese right at the end before serving.