I’m so excited! I’ve finally created a vegetarian dish I actually like! I’m sure I’ve mentioned my feelings about rabbit food recently; certainly when discussing The Wedding Catering Project, as the groom happens to be one of the rabbits. (But we still love you Matt!) Me on the other hand, well, let’s just say I’m starting to think my personal motto should be, “Sausage makes everything taste better.” I am so not cut out to be a vegetarian. What can I say?
However, I have been working on vegetarian dishes for the wedding and it’s inspired me, inspire of myself, to try a meatless meal now and again. In this spirit of this branching out I actually ordered “farmers market enchiladas” just recently on a trip to NYC. (More about my trip later, I have so much to share with you!) The vegetable enchiladas. Seriously, I actually ordered them!
I found I was pleasantly surprised, and really enjoyed the dish.
I decided it would be a perfect dish to do my own riff on at home, since you know, I actually liked it in the first place. My homemade version came out so good, my husband actually liked them! The only people who like meat more then me, are my husband and children, and they all ate these enchiladas. (Well the littlest one ate a modified dairy free version.) We also finished every scrap of leftovers the next night.
The flavors of this dish just play really well together. It made me not miss the meat at all! Grilling the veggies, zucchini, yellow squash, in a bit of olive oil really enhances their flavor. Adding carrot, and sweet peppers in their natural state works a well. Three cheeses, queso fresco, havarti, and parmesan, add the gooey, creamy, richness you look for in great enchiladas. Wrap it all up in corn tortillas, top it with the roasted poblano pesto; which just add so much flavor and the right amount of spice, and you are set! (Oh an I totally tossed some avocado on top of mine for serving!)
The downside is that this isn’t what I’d call a quick dish. If you’ve made enchiladas before you know what I mean. It takes a bit of time to pull together all the components, make the sauce, grill the veggies, put it all together… you get the idea. One time saver I did come up with was to layer the ingredients lasagna style rather then roll everything up in the tortillas like traditional enchiladas. This creates more of a casserole effect rather then the standard rolled enchilada, personally I feel this works really well as I always over stuff tortillas when rolling anyway. Feel free to roll in the usual manner, though the recipe instructions call for layering, it will work just fine.
On the plus side each step is very simple, and the time is well worth the final results! I only wish enchiladas went along with the backyard bbq theme so I could use this dish for the wedding! But, at least you can use the recipe for dinner tonight! Consider serving these up with a side of rice and beans for a very rounded meal. I hope you enjoy!