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The next instalment of my Slow Cooker Fakeaways is the simple but flavour-packed Veggie Enchiladas. This is a hearty and filling dish that you really don’t need meat for. So easy and great value, throw it all in and let it work its magic.

Slow cooker pot filled with veggie enchiladas, cooked and topped with cheese.

If you’re vegetarian or looking to eat less meat, here’s a fakeaway just for you.

Filling and satisfying thanks to the beans and butternut squash, with plenty of spices for an aromatic, rich flavour that means you really don’t miss the meat. 

I thought I would give this vegetarian family meal recipe a go as a fakeaway after the success of my Slow Cooker Beef Enchiladas and Slow Cooker Chicken Enchiladas… if they worked so well I wondered if a veggie version would too.

Turns out, the answer is yes!


Why you’ll love this Veggie Enchiladas recipe

⭐️ Super simple zero fuss recipe

⭐️ Low-cost and healthy store cupboard ingredients

⭐️ Ideal as a vegetarian buffet dish


A close up of veggie enchiladas made in the slow cooker.

How we came up with this recipe

The origins of enchiladas date back centuries, where corn tortillas became a staple cuisine in Mexico, evolving from much loved street food to a customisable favourite dish served up with a variety of fillings, toppings and sauces.

These days, the dish has travelled far and wide, and now us Brits regularly dish this up at our tables. 

This is my family-friendly version that is healthy, low cost and super convenient to throw together.

While I do love beef enchiladas and chicken enchiladas too, this recipe is great for vegetarians or if you’d rather omit meat from this dish.


Veggie Enchiladas Ingredients Notes

Ingredients for slow cooker veggie enchiladas on a counter.
  • Butternut squash – You can make this even easier for yourself by frozen chunks! 
  • Onion – You can use one whole fresh onion chopped up, or you can also use about 200g of frozen
  • Passata – I use the small cartons here which are the right size
  • Garlic powder – Not garlic salt! Garlic granules are fine too
  • Mild chilli powder – Use hotter if you dare!
  • Wraps – Wholemeal or regular is fine
  • Sweetcorn – Canned and drained, or use frozen but just allow it a little longer to heat up
  • Cheese – Use whatever you have in or your preference for this dish, I like a mozzarella and cheddar mix for flavour and cheese pull!

How to make Veggie Enchiladas

Raw ingredients for veggie enchiladas. Step 1 in the recipe.
  1. Put all of the slow cooker ingredients in the slow cooker, mix well and cook as per recipe at the bottom of the post.
Step two in the instructions of how to make veggie enchiladas in the slow cooker.

2. Mix in the wraps.

Step 2 in the instructions of how to make veggie enchiladas in the slow cooker.

3. Add the sweetcorn and stir.

Step 4 in the instructions of how to make veggie enchiladas in the slow cooker.

4. Sprinkle on the cheese and finish cooking as per the recipe.


Substitutions

  • Sweet potato – You could swap the butternut squash for this. I prefer the texture of butternut squash but either is fine.
  • Beans – I have used mixed beans here but you can use whichever tinned (pre-cooked) beans you prefer or have in your cupboard. For example, only using kidney beans is OK. Don’t use dried beans here unless you’ve pre-boiled them and followed the cooking instructions on the pack.
  • Peppers – These go really well in this kind of dish, so throw some in if you have some.

Leftovers

You can use the sauce (minus the wraps) as another dish if you have leftovers. It makes a fantastic lunch over a jacket potato or rice for another easy dinner.

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or oven before serving. The wraps to tend to go a little soggy when reheated, but honestly? I’d still eat them happily. Up to you.

In the freezer If you freeze leftovers, be prepared for the tortillas to be a bit soggy and not at their best. If you want to freeze leftovers, try and pre-empt this and take some of the sauce out to freeze before you add the tortillas if possible.

Top tips for making Veggie Enchiladas

Side dishes: I love it when a fakeaway recipe works as a feast-style meal for those weekends when you have guests or just want to enjoy some extra-special family time around the table.

What I LOVE about Mexican-style dishes is just how many sides you can easily serve that make up a banquet while the main dish merrily bubbles away. You can try some or all of these:
⭐️ Tortilla chips
⭐️ Dips including guacamole, salsa and sour cream/yoghurt
⭐️ Mexican Chicken & Rice
⭐️ Mexican-Style Salad
⭐️ Veggie Loads Nachos (to start?)

Chilli: If you like a little more heat, add extra chilli flakes, fresh chillis or get your beans in a chilli sauce. If you’re serving this to children and they don’t like spicy, omit or reduce the chilli powder.

Prepare it the night before: This is one of those slow cooker favourites that allows you to throw all the ingredients in the night before if time is going to be tight in the morning.

Simply add the slow cook ingredients to the slow cooker pan and keep in the fridge overnight. All you have to do is pop it into the cooker in the morning (and don’t forget to actually switch it on!)

Then add the sweetcorn, wraps and cheese at the end of the cooking time as per the usual instructions.

FAQs

How do I stop the tortillas from becoming too soggy?

Instead of putting them into the slow cooker to cook for half an hour, I mix them in then pop them under the grill to melt the cheese.

It’s a couple of minutes extra effort but it does mean the tortillas stay firmer and you don’t get that squishiness with them.

To be honest, unless you are pan frying your wraps before using (often done in traditional Mexican dishes) it’s hard to avoid the wraps being a little soft, but I feel that’s part of the dish, like softened pasta in a lasagne?!

Why don’t I need to roll the enchiladas?

This recipe is all about convenience, so we’re cheating a little here (but it does all taste the same at the end of the day!)

If you prefer to have them rolled, just remove the mixture, pop some inside each tortilla, roll up and return to the pan. Pop a little reserved sauce on top with cheese.

Do you have an oven version of this recipe?

Yes indeed I do. Here is my Oven-Baked Veggie Enchiladas recipe. Similar but different!

Could you recommend a good slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light.

For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

5 from 33 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 Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 4

Ingredients 

For the slow cook:

  • 500 g Butternut squash
  • 800 g Mixed beans , 2x tins
  • 1 Onion , Peeled and chopped
  • 500 g Passata
  • 400 g Tinned tomatoes
  • 2 tsp Garlic powder
  • 2 tsp Smoked paprika
  • 3 tsp Dried oregano
  • 4 tsp Ground cumin
  • 2 tsp Mild chilli powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Tomato puree
  • 1 tsp Soft dark brown sugar

To finish:

  • 240 g Wraps
  • 340 g Sweetcorn can
  • 150g Cheese

Instructions 

  • Put all of the slow cookeingredients in the slow cooker, mix well and cook for 6 hours on HIGH or 8-9 hours on LOW.
  • 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 for about 10 minutes until the cheese is melted and golden.

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 if you’re using frozen onions instead of fresh.
Butternut squash Fresh or frozen butternut squash is fine. It is 500g of peeled and cut up butternut squash, so if using fresh weigh it after peeling.
 
 

Nutrition

Calories: 872kcalCarbohydrates: 140gProtein: 41gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 38mgSodium: 1190mgPotassium: 2682mgFiber: 31gSugar: 24gVitamin A: 15557IUVitamin C: 59mgCalcium: 622mgIron: 14mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
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6 Comments

  1. 5 stars
    Oh my goodness, this was amazing! I popped this in the slow cooker knowing we would have a long exciting day at an outdoor christmas fair, it was so lovely to come home to some warm healthy comfort food, and after topping it off with some veggie wraps, sweetcorn and cheese, we sat down to eat 10minutes after walking through the door, I will be making again, thank you

  2. 5 stars
    I loved this!! I popped the veggie filling in wraps and popped them in the oven for 20 minutes and served with guacamole and salsa. Best enchiladas ever!!

  3. Absolutely gorgeous and simple to make. I had made the chicken enchiladas before but I didn’t miss the meat at all in the one. Will be a ‘go to’ meat free option in this house

  4. 5 stars
    Oh my days!! Delicious and healthy. Main course after the Mexican Style Salad. So good and so easy!! Veggie friend staying tonight and their mind is blown. All done in my Ninja 9-1. Once again you’ve made me look amazing. Thank you xx

  5. 5 stars
    Great recipe , easy and very very tasty. Makes a nice change to go veggie sometimes. Meat eating husband really enjoyed it . Thanks. Ps my slow cooker pot wouldn’t fit under the grill so I used a cooks blow torch !!! Never used it before but really did the trick .