Veggie Enchiladas {Slow Cooker Recipe}
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Butternut squash (I use frozen, chopped)
- 800 g Mixed beans (Tinned, drained and rinsed)
- 1 Onion (Peeled and chopped)
- 500 g Passata (strained tomatoes in USA/CAN)
- 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 purΓ©e (tomato paste in USA/CAN)
- 1 tsp Soft dark brown sugar
- 240 g Tortilla wraps
- 340 g Sweetcorn (Tinned, drained)
- 150g Cheese (Grated)
Method
- 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 (broiler) or in the oven at 200C/400F for about 10 minutes until the cheese is melted and golden.