Easy Veggie Enchiladas Recipe
These Veggie Enchiladas are a delicious and easy-to-make vegetarian meal, perfect for weeknight dinners or meal prep. Loaded with butternut squash, mixed beans, and flavorful spices, this recipe is both healthy and satisfying. Made in the slow cooker, it’s a hands-off dish that gives you tender, cheesy enchiladas with minimal effort. The crispy tortilla option adds a fun twist for texture lovers! Perfect for anyone seeking a comforting, plant-based meal.
Ingredients:
For the Slow Cook:
500 g butternut squash (peeled and chopped)
800 g mixed beans (2 tins)
1 onion, peeled and chopped
500 g passata
400 g tinned tomatoes
2 tsp garlic powder
2 tsp smoked paprika
3 tsp dried oregano
4 tsp ground cumin
2 tsp mild chili powder
1/2 tsp salt
1/2 tsp pepper
2 tbsp tomato puree
1 tsp soft dark brown sugar
To Finish:
240 g wraps
340 g sweetcorn (1 can)
150 g cheese (grated)
Instructions:
1. Slow Cooker Prep:
Add all the slow cook ingredients into your slow cooker. Mix well and cook on:
HIGH for 6 hours
LOW for 8-9 hours
2. Assemble the Enchiladas:
Cut the wraps into wide strips.
Add the strips and sweetcorn to the slow cooker. Mix well into the enchilada filling.
Sprinkle grated cheese evenly on top.
3. Finish Cooking:
Option 1: Place the lid back on and cook on HIGH for another 30 minutes until the cheese melts.
Option 2: Transfer the slow cooker pan under a hot grill or into an oven preheated to 200°C. Cook for 10 minutes until the cheese is melted and golden.
Notes:
Tortilla Texture: For crispier tortillas, use the grill method. Slow cooking the tortillas can make them slightly soggy.
Grill-Safe Pan: Ensure your slow cooker pan is safe to use under the grill.
Onion Options: If using frozen onions, substitute with 200 g.
Butternut Squash: Use 500 g of peeled and diced squash. Frozen or fresh works perfectly!
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