Veggie Enchiladas {Slow Cooker Recipe}

Pan full of slow cooker veggie enchiladas.

4.89 from 44 votes

Veggie Enchiladas {Slow Cooker Recipe}

This is an easy fakeaway meal for the whole family. Slow Cooker Veggie Enchiladas are full of depth and spice that make this a hearty, delicious meal.

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: Mexican

Servings:

Author: Sarah Rossi

Ingredients

For the Slow Cook:

500 g Butternut squash I use frozen, chopped
800 g Mixed beans Tinned, drained and rinsed
1 Onion Peeled and chopped
500 g Passata
400 g Tinned tomatoes
2 tsp Garlic granules
2 tsp Smoked paprika
3 tsp Dried oregano
4 tsp Ground cumin
2 tsp Mild chilli powder
1/2 tsp Sea salt
1/2 tsp Freshly ground black pepper
2 tbsp Tomato puree
1 tsp Soft dark brown sugar

To Finish:

240 g Tortilla wraps
340 g Sweetcorn Tinned, drained
150g Cheese Grated

Metric - Imperial

Instructions

Put all of the slow cook ingredients in the slow cooker, mix well and cook for 6 hours on HIGH or on LOW for 8-9 hours.
Cut the wraps into wide strips. Add these and the sweetcorn to the slow cooker. Mix in with the enchilada 'filling'.
Sprinkle over the cheese.
OPTION 1: Either pop the lid back on and slow cooker for another 30 minutes on HIGH until the cheese has melted (see notes).
OPTION 2: Or put the slow cooker pan under a hot grill or in the oven at 200C/400F for about 10 minutes until the cheese is melted and golden.

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Notes

To finish the dish Putting the tortillas back into the slow cooker for half and hour will make them a little soggier than if you put them under the grill. I much prefer the end result when I've just popped everything under the grill.

Obviously your slow cooker pan needs to be grill safe to do this!

Onions Use 200 g/7 oz if you're using frozen onions instead of fresh.

Butternut squash Fresh or frozen butternut squash is fine. It is 500g/1.1lb of peeled and cut up butternut squash, so if using fresh weigh it after peeling.

Nutrition