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.