From the famous Bored of Lunch cookbook, I bring you this Vegetarian Enchiladas recipe made easier in the slow cooker using carrot, kidney beans, cannellini beans, onion, sweet potatoes, and courgettes.

To make Vegetarian Enchiladas in your slow cooker or crockpot, add all the ingredients and cook on high for 4 hours or low for 8 hours.

I prefer making this dish on weekends to have delicious leftovers for the busy weekdays. It’s always a hit!

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Can I make this recipe in advance?

You can make this recipe in advance by preparing the filling and refrigerating it for up to 2 days. When you’re ready to serve, reheat the filling in the slow cooker or on the stove, then add the toasted tortillas and cheese before serving.

Slow Cooker Vegetarian Enchiladas Ingredients

• 1 large carrot, finely chopped
• 400g tin of kidney beans, drained
• 400g tin of cannellini beans, drained
• 1 onion, finely chopped
• 250g of sweet potatoes, peeled and chopped (use frozen and pre-peeled if preferred)
• 200g of courgettes, chopped
• 1 tsp of dried oregano
• 1 tsp of dried sage
• 1 tsp of paprika
• 1 tsp of chili powder
• 1 tbsp of curry powder
• 5 garlic cloves, chopped or grated (use lazy or frozen garlic for convenience)
• 1 tbsp of balsamic vinegar
• 1 tbsp of honey
• 700g of passata
• 400g tin of chopped tomatoes
• 1 tbsp of tomato purée
• 5 small corn tortillas
• 70g of reduced-fat Cheddar cheese, grated
• Salt and pepper, to taste

How To Make Slow Cooker Vegetarian Enchiladas

1. Prepare the slow cooker: Add the chopped carrot, kidney beans, cannellini beans, onion, sweet potatoes, courgettes, dried oregano, dried sage, paprika, chili powder, curry powder, garlic, balsamic vinegar, honey, passata, chopped tomatoes, and tomato purée to the slow cooker. Season with salt and pepper to taste.
2. Cook the mixture: Set the slow cooker to cook on high for 4 hours or on low for 8 hours, allowing the flavors to meld together perfectly.
3. Prepare the tortillas: About 10 minutes before the filling is ready, fold the tortillas and toast them in a toaster, or cut them into quarters and place them in an air fryer until crispy.
4. Combine tortillas with filling: Stir the toasted tortillas through the slow cooker mixture, ensuring they are evenly distributed throughout the enchilada filling.
5. Finish with cheese and serve: Top the enchilada mixture with the grated Cheddar cheese and cook for a further 10 minutes until the cheese is melted and bubbly. Serve hot and enjoy your delicious slow cooker vegetarian enchiladas.

How do I keep the tortillas from getting soggy?

To keep the tortillas from getting soggy, toast or air fry them before adding to the slow cooker. This step helps them hold their shape and stay slightly crispy even after being mixed with the enchilada filling.

Recipe Tips

• Chopping vegetables: To save time, use pre-chopped or frozen vegetables; they’ll work just as well as fresh ones in this recipe.
• Balancing flavors: If the dish tastes too acidic from the tomatoes, add a little more honey to balance out the flavors.
• Thicker sauce: For a thicker enchilada filling, add a tablespoon of cornstarch mixed with cold water in the last 30 minutes of cooking.
• Extra veggies: Feel free to add extra vegetables like bell peppers or mushrooms to increase the nutritional value and variety of the dish.

Recipe Variations

• Spicy kick: If you like it spicy, add a chopped jalapeño or a dash of hot sauce to the mix before cooking.
• Different beans: Swap out the kidney beans and cannellini beans for black beans or pinto beans for a different flavor and texture.
• Vegan option: Make it vegan by using maple syrup instead of honey and a dairy-free cheese or nutritional yeast on top.
• Protein boost: Add cooked quinoa or brown rice to the mixture to increase the protein content and make the dish even heartier.
• Different tortillas: Use whole wheat or flour tortillas instead of corn tortillas if you prefer a different texture or flavor.

What To Serve With Vegetarian Enchiladas

Serve your vegetarian enchiladas with fresh, zesty sides like mango salsa, roasted corn salad, black bean avocado salad, cilantro lime rice, and creamy guacamole.

You can also pair it with tangy pickled red onions or spicy jalapeño slaw to enhance the flavors.

How To Store Leftover Vegetarian Enchiladas

In The Fridge:

Store leftover vegetarian enchiladas in an airtight container in the fridge. Make sure to cool them completely before sealing. They will stay fresh for up to 3 days. Label the container with the date to keep track of freshness.

In The Freezer:

You can freeze leftover vegetarian enchiladas in a freezer-safe container. Cool them completely, then wrap them tightly in plastic wrap and foil. They will keep well for up to 3 months.

How To Reheat Leftover Vegetarian Enchiladas

Reheat your leftover vegetarian enchiladas in the oven at 350°F for 20 minutes, covered with foil. You can also microwave them for 2-3 minutes, ensuring they are hot throughout. Add a sprinkle of cheese before reheating for extra flavor.

Check out More Slow Cooker Recipes:

• Bored of Lunch’s Chilli Con Carne Macaroni Melt
• Bored Of Lunch Slow Cooker Beef Curry
• Bored of Lunch Slow Cooker Chicken and Chorizo Pasta