Slow Cooked Mexican Enchiladas Recipe

RECIPE BY: Cassie Slaney @bodylovenutrition_


TOTAL COOK TIME: 3.5 Hours | MAKES: 6 Serves



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 

Optional toppings: lime juice and sour cream


Mexican seasoning: 

1 tablespoon cumin powder 

1 tablespoon smoked paprika 

1 teaspoon garlic flakes (or powder) 

1 teaspoon oregano 

Salt & pepper 

Optional: 1/2 teaspoon chilli flakes 



  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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