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+ servings
These fresh summer enchiladas are packed with green vegetables and melty goats cheese. Veggie enchiladas with a twist!

Summer Veggie & Goat Cheese Enchiladas

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! 
5 from 7 ratings


  • 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.


*I used a homemade enchilada sauce - I made a roux based sauce based off Beth's wonderful recipe on Budget Bytes.
Calories: 645kcal, Carbohydrates: 86.4g, Protein: 31.3g, Fat: 19g, Saturated Fat: 8.9g, Sugar: 12.9g