Slow Cooker Veggie Enchiladas
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Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
60
High
Nutrition per serving
Calories646.9 kcal (32%)
Total Fat14.4 g (21%)
Carbs132.8 g (51%)
Sugars11.4 g (13%)
Protein40.6 g (81%)
Sodium701.5 mg (35%)
Fiber54.2 g (193%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
500gFrozen Butternut squash
800gMixed beans
1onion
peeled and chopped
500gpassata
400gtinned tomatoes
2 tspgarlic powder
2 tspsmoked paprika
3 tspdried oregano
4 tspground cumin
2 tspmild chilli powder
½ tspsalt
½ tsppepper
2 Tbsptomato puree
1 tspDark sugar
To Finish
Instructions
Step 1
Put all of the slow cooker ingredients in the slow cooker, mix well and cook for 6 hours on HIGH or 8-9 hours on LOW.
Step 2
Cut the wraps into wide strips. Add these and the sweetcorn to the slow cooker. Mix in with the enchilada 'filling'.
Step 3
Sprinkle over the cheese.
Step 4
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.
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