How to Eat More Vegetables This Summer: Tips & Ideas

Name: Roasted Vegetable Enchiladas
Cook time: 1 h 60 min
Total time: 1 h
Yield: 3
Cuisine: Mexican
Ingredients: 1 Old El Paso™ Cheesy Baked Enchilada Kit; 2 tbsp vegetable oil, plus extra for greasing (25g); 150ml water; 1 x 210g can or 1/2 x 400g can red kidney beans, drained and rinsed (130g); 80g kale, hard stalks removed; 40g reduced fat mature cheddar, finely grated; 1 small red onion, thinly sliced (60g); 1 small courgette, thinly sliced (100g); 1 red or yellow pepper, thinly sliced (160g); 1 small sweet potato, cut into 1cm pieces (150g); half an aubergine, diced (130g)

May 21, 2024

assorted fresh mix vegetables put together

Are you wondering how to include more vegetables in your diet this summer? As the days get longer and the weather becomes warmer, our bodies naturally crave lighter, more refreshing meals and there’s plenty to choose from!

Keep reading to discover our top tips and ideas for creating delicious, vegetable-packed meals everyone will enjoy.

Best Vegetables to Eat in the Summer

Lots of vegetables are in their prime during the summer months such as tomatoes, zucchini, bell peppers, corn, and leafy greens like spinach and kale. These vegetables are not only packed with flavour but are rich in essential vitamins and minerals too and there’s a range of ways to incorporate these veggies into your meals. We’d recommend adding them to tasty burritos, fajitas and more!

Easy Ways To Eat More Vegetables

Incorporating vegetables into your daily meals doesn't have to be a daunting task. Here are some easy and enjoyable ways to eat more vegetables.

Don’t forget to explore different cooking methods and recipes that highlight the vegetable’s natural flavours too. You might just discover a new way to enjoy your favourites! Grilling vegetables like zucchini and bell peppers can bring out their smokiness, while roasting corn on the cob enhances its natural sweetness. Cherry tomatoes, cucumbers, and mixed greens are also great for creating refreshing salads. We’d recommend trying our Extra Mild Super Tasty Stand 'N' Stuff™ Soft Taco Kit as a base for a vegetable-packed taco salad – it's full of flavour and perfect for summer gatherings.

Summer Vegetable Side Dishes

Green Summer Vegetables

How to Get More Vegetables in Your Diet – Meal Planning

If you’re struggling to add more vegetables to your diet a meal plan is great for helping you to stay organised and on track with plenty of variety throughout the week. Start by selecting your favourite vegetables and choosing meals that use them in the ingredients. For example, you could plan a vegetable stir-fry with Old El Paso’s Stand 'N' Stuff™ Whole Wheat Tortillas for a quick and nutritious lunch. You can also create a tasty snack by pairing carrot sticks with the sour cream and salsa dip from Old El Paso’s Crispy Chicken Soft Taco Kit for a tasty treat.

There you have it – a handy guide on how to eat more vegetables this summer. An array of colourful vegetables in your kitchen is a fantastic way to celebrate the sunshine and seasonal produce! So, grab your favourite Old El Paso UK products and start creating those delicious and nutritious summer dishes that will bring everyone together.

Roasted Vegetable Enchiladas

Roast the vegetables you have leftover in your fridge and use them to pack these flavourful enchiladas, topped with sauce and cheese, for a delicious Mexican dinner.

Recipe Name

Roasted Vegetable Enchiladas

Total Time

1 hour

Spice Level

Mild

Servings

Ingredients

1 Old El Paso™ Cheesy Baked Enchilada Kit
2 tbsp vegetable oil, plus extra for greasing (25g)
150ml water
1 x 210g can or 1/2 x 400g can red kidney beans, drained and rinsed (130g)
80g kale, hard stalks removed
40g reduced fat mature cheddar, finely grated

About 600g mixed vegetables for roasting, e.g:

1 small red onion, thinly sliced (60g)
1 small courgette, thinly sliced (100g)
1 red or yellow pepper, thinly sliced (160g)
1 small sweet potato, cut into 1cm pieces (150g)
half an aubergine, diced (130g)

Preparation

Preheat oven to 220°C (Fan 180°C; gas mark 7).
Prepare the vegetables and toss in 1 tbsp vegetable oil; place in a single layer on a baking tray and cook for 30 minutes. Remove from the oven and reduce to 180°C (fan 160°C; gas mark 4).
Mix the seasoning from the meal kit with 150ml hot water and both pouches of cooking sauce.
Heat 1 tbsp oil in a large pan, add the kale and cook for a few minutes until wilted. Add the kidney beans and half of the cooking sauce mixture, bring to the boil and simmer for a few minutes. Stir in the roasted vegetables.
Warm the tortillas according to the pack instructions, and grease an ovenproof dish.
Place a large spoonful of the vegetable mixture onto the centre of each tortilla, roll and place in the dish.
Spoon over the remaining cooking sauce mixture finely and sprinkle with finely grated cheese.
Bake for 10 minutes or until golden.

Expert Tips

This recipe is great for reducing food waste – try using other vegetables that you have in the fridge e.g. baby spinach, mushrooms, or leftover roasted vegetables.
Cook some extra roasted vegetables and enjoy the next day as roasted vegetable and hummus wraps.
Try with any other cheese that you have, e.g. 40g grated hard cheese or ½ pack (65g) thinly sliced reduced fat soft mozzarella.
Serve with mixed salad leaves, smashed avocado or homemade slaw made with shredded red cabbage, carrots & onion.