Veggie Enchiladas {Slow Cooker Recipe}

Name: Veggie Enchiladas {Slow Cooker Recipe}
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican
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 purée (tomato paste in USA/CAN); 1 tsp Soft dark brown sugar; 240 g Tortilla wraps; 340 g Sweetcorn (Tinned, drained); 150g Cheese (Grated)

Instructions

Prep:10minCook:6h

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.

Updated at: Tue, 25 Aug 2026 00:15:08 GMT