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. My brother was visiting from the US and since their memberships are international, he brought us to the delightful Costco Croydon as his guests.
Driving out to Croydon is always a weird experience. The minute we hit those retail parks (British term for those big parking lots surrounded by “big box” stores) and car sales lots, I feel like I’m back in Florida where I grew up. Especially when it’s a super sunny day, which it was. Generally speaking, Croydon and Orlando have nothing in common. Yet, their town planning does have it’s parallels.
So we walked in and were instantly among the blow up jacuzzis, barbeques, TVs, garden furniture and American brand products. I really did forget that I was in greater London until I saw the huge packs of Nandos branded sauces, Cadbury’s chocolates and boxes of tea so large that even your average British person may struggle to use them up in their lifetime.
So, that’s where I got happened upon these large tortillas that were actually too big for my pan, as I discovered as I set out to make 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.
Presentation aside, we really loved these veggie enchiladas. I put them together one day when we had an abundance of summery vegetables and a garden full of herbs. The filling contains fresh asparagus, red peppers, broad beans, a variety of herbs from the garden and melty soft goat cheese. Truly an enchilada for the summertime.Print
Healthy, simple vegetarian enchiladas packed with roasted 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!
- 1 batch of red enchilada sauce
- 6-8 tortilla wraps
- 125g / 4.4oz of fresh mozzarella cheese, roughly chopped
- 1 bunch of asparagus, sliced into pieces 1-2 inches long
- 1-2 handfuls of fresh broad beans (fava beans) or peas
- 2 red peppers, sliced
- 125g / 4.4oz soft goats cheese
- Couple handfuls of 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 broad beans 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.
- Good luck getting them out of the pan in one piece, is all I’m going to say at this point 😉
- Calories: 645
- Sugar: 12.9 g
- Sodium: 0 mg
- Fat: 19 g
- Saturated Fat: 8.9 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 86.4 g
- Fiber: 0 g
- Protein: 31.3 g
- Cholesterol: 0 mg