Slow Cooked Mexican Enchiladas
By: Cassie Slaney @bodylovenutrition_

Slow Cooked Mexican Enchiladas

This simple guide helps you prepare a hearty and delicious enchiladas every time!

Overview

  • Serves 6
  • Preparation Time minutes
  • Bake Time 210 minutes
  • Compatability Medium

Nutritions

  • Protein 28g
  • Fibre 6g
  • Sugar 7g
  • Calories 420kcal

Ingredients

  • 1 brown onion, diced 
  • 1 red onion, diced 
  • 1 red capsicum, sliced longways 
  • 1 green capsicum, sliced longways 
  • ~500g lean beef mince 
  • 1 can red kidney beans, drained and rinsed 
  • 700g tomato passata (purée)
  • 3 tablespoons Mexican seasoning* 
  • 5-6 small tortillas, cut into long pieces 
  • 1 handful grated tasty cheese 
  • Lime juice and sour cream (Optional)

Mexican Seasoning
  • 1 tablespoon cumin powder 
  • 1 tablespoon smoked paprika 
  • 1 teaspoon garlic flakes (or powder) 
  • 1 teaspoon oregano 
  • Salt & pepper 
  • 1/2 teaspoon chilli flakes (Optional)

Best for this recipe...

Methods

  1. Turn on the Ninja Multicooker and set to ‘Sauté & Cook’ function. Sauté the brown and red onion with extra virgin olive oil until translucent.

  2. Add the beef mince and slightly brown whilst breaking up with the spoon.

  3. Add the tomato passata, red kidney beans, green and red capsicum, Mexican seasoning and mix well to combine.

  4. Close the Ninja Multicooker lid and select ‘Slow Cook’ function, cook on high for 2.5-3 hours (or on low for 5-6 hours).

  5. Add the tortilla pieces and grated cheese on top, select ‘Sauté & Cook’ function and cook for 5 minutes or until the cheese has melted.

  6. Serve with a wedge of lime and sour cream. Enjoy! 

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  • 1 green capsicum, sliced longways 
  • ~500g lean beef mince 
  • 1 can red kidney beans, drained and rinsed 
  • 700g tomato passata (purée)
  • 3 tablespoons Mexican seasoning* 
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  • 1 red onion, diced 
  • 1 red capsicum, sliced longways 
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  • 1 can red kidney beans, drained and rinsed 
  • 700g tomato passata (purée)
  • 3 tablespoons Mexican seasoning* 
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Mexican Seasoning
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  • 1 red onion, diced 
  • 1 red capsicum, sliced longways 
  • 1 green capsicum, sliced longways 
  • ~500g lean beef mince 
  • 1 can red kidney beans, drained and rinsed 
  • 700g tomato passata (purée)
  • 3 tablespoons Mexican seasoning* 
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  • 1 handful grated tasty cheese 
  • Lime juice and sour cream (Optional)

Mexican Seasoning
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  • 1 red onion, diced 
  • 1 red capsicum, sliced longways 
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  • 700g tomato passata (purée)
  • 3 tablespoons Mexican seasoning* 
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Mexican Seasoning
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  • 1 red onion, diced 
  • 1 red capsicum, sliced longways 
  • 1 green capsicum, sliced longways 
  • ~500g lean beef mince 
  • 1 can red kidney beans, drained and rinsed 
  • 700g tomato passata (purée)
  • 3 tablespoons Mexican seasoning* 
  • 5-6 small tortillas, cut into long pieces 
  • 1 handful grated tasty cheese 
  • Lime juice and sour cream (Optional)

Mexican Seasoning
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  • Calories 420kcal

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  • 1 red onion, diced 
  • 1 red capsicum, sliced longways 
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  • 1 can red kidney beans, drained and rinsed 
  • 700g tomato passata (purée)
  • 3 tablespoons Mexican seasoning* 
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  • 1 handful grated tasty cheese 
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Mexican Seasoning
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