Veggie Enchiladas {Slow Cooker Recipe}

Pan full of slow cooker veggie enchiladas.

4.89 from 42 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

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 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