Slow Cooker Veggie Enchiladas
Easy
Enchiladas cooked in the slow cooker might not be as aesthetically pleasing as those prepared in the oven, but it’s still a heart-warming dish with an array of delicious flavours. What we also love about this dish is that everything is assembled raw and then left to cook gently in the slow cooker, great for throwing together before you get on with your day then ready to tuck into later; warm, maybe a little mushy, but so tasty!
PREP IN
5 MIN
COOK IN
120 MIN
SERVE
4-6
Slow Cooker Veggie Enchiladas
Easy
PREP IN
5 MIN
COOK IN
120 MIN
SERVE
4-6
Introduction
Enchiladas cooked in the slow cooker might not be as aesthetically pleasing as those prepared in the oven, but it’s still a heart-warming dish with an array of delicious flavours. What we also love about this dish is that everything is assembled raw and then left to cook gently in the slow cooker
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Ingredients
- 2x (400g) tins chopped tomatoes
- 2 tbsp oregano
- 1 tbsp tomato puree
- 1 tsp sugar
- 1 tsp flaky salt
- Pinch black pepper
- 1 red pepper, cored & sliced lengthways
- 1 red onion, diced
- 1x (400g) tin mixed beans, drained & rinsed (can use beans of choice)
- 1x small tin sweetcorn, drained
- 4 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp mild chilli powder (optional)
- 1 tsp flaky salt
- ¼ tsp ground black pepper
- 100g grated cheese
- 100g grated cheese
- Small handful fresh coriander, for serving (optional)
- 8 large tortilla wraps
FOR THE SALSA/SAUCE:
FOR THE FILLING:
TO ASSEMBLE:
Method
- 1. To prepare the salsa, mix all the ingredients in a bowl. Taste the sauce and add more salt and pepper if preferred. Set aside.
- 2. For the filling, mix all the filling ingredients in a bowl. Taste for seasoning and add more salt and pepper if preferred.
- 3. Divide the filling evenly between the 8 tortillas, spooning the filling in a straight line down the middle, then roll each one up tightly.
- 4. Spoon 1/3 of the salsa into the bottom of the slow cooking then arrange 4 of the filled tortillas into the slow cooker lengthways. Spoon over half of the remaining salsa along the centre of the wraps leaving just the open of the tortillas uncovered.
- 5. Arrange the last 4 filled tortillas on top then spoon the last of the salsa over them along the centre, again, leaving just the open ends of the tortillas without sauce.
- 6. Place the lid on and cook for 2-3 hours on high heat.
- 7. Remove the slow cooker lid then sprinkle 100g cheese over the top of the sauce then replace the lid and leave the residual heat to melt the cheese, 5-10 minutes.
- 8. Serve while hot with fresh coriander.
