Description
This hearty and flavorful Veggie Enchiladas slow cooker recipe combines wholesome ingredients like butternut squash, mixed beans, and spices simmered to perfection. The slow cooking method melds the rich tomato-based sauce and spices, while tortilla strips soften into the filling, topped with melted cheese for a comforting vegetarian meal perfect for any day.
Ingredients
Slow Cooker Filling
- 500 g Butternut squash (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
Additional Ingredients
- 240 g Tortilla wraps (cut into wide strips)
- 340 g Sweetcorn (tinned, drained)
- 150 g Cheese (grated)
Instructions
- Prepare the filling: Combine all slow cooker ingredients—chopped butternut squash, mixed beans, chopped onion, passata, tinned tomatoes, garlic granules, smoked paprika, dried oregano, ground cumin, mild chili powder, sea salt, black pepper, tomato puree, and dark brown sugar—in the slow cooker bowl. Stir well to mix all ingredients evenly.
- Cook the filling: Cover the slow cooker and cook on HIGH for 6 hours or on LOW for 8 to 9 hours. This slow cooking process allows flavors to blend deeply and the vegetables to tenderize.
- Add wraps and sweetcorn: After the initial cooking, add the tortilla strips and drained sweetcorn to the slow cooker. Gently mix them into the enchilada filling, allowing the tortilla to absorb some sauce and soften.
- Add cheese: Sprinkle the grated cheese evenly over the top of the mixture in the slow cooker.
- Melt the cheese - Option 1: Place the lid back on and cook on HIGH for an additional 30 minutes in the slow cooker until the cheese has melted thoroughly, creating a gooey topping.
- Melt the cheese - Option 2: Alternatively, transfer the slow cooker pan to a hot grill or preheated oven at 200°C (400°F) for about 10 minutes, until the cheese melts and turns golden brown. Then serve immediately.
Notes
- Using frozen butternut squash is convenient and works well in this slow cooker recipe.
- The tortilla strips added partway through cooking soak up the sauce and add texture similar to traditional enchiladas without rolling.
- Choose your cheese based on preference—mild cheddar or a Mexican blend works beautifully.
- For a spicier dish, increase the chili powder or add fresh chopped chili peppers.
- This recipe is vegetarian but can be adapted for vegan by omitting cheese or using vegan cheese.
- Slow cooker times may vary by model; adjust accordingly to prevent overcooking.
