Slow-cooker smoky black eye pea and corn tacos

What could be more attractive than chopping up a few ingredients, throwing them into a pot, walking away or falling asleep and all of the work is done for you? The slow cooker is the perfect wintertime companion. This meat-free gem is the perfect excuse to hold Taco Tuesday any day of the week. Adding chipotle brings a depth of flavour without the meat. Sandwich some of the bean mixture with some melting cheese between two tortillas and you have yourself a Mexican toastie.
Ingredients
220g (1 cup) dried black-eye peas, soaked in water overnight, rinsed and drained
2 corn cobs, kernels removed
1 onion, coarsely grated
2 garlic cloves, finely chopped
400g can chopped tomatoes
2-3 chipolata chilies in adobe sauce, finely chopped
2 tsp ground cumin
1 bunch coriander, roots and stems cleaned, finely chopped, leaves reserved
12 corn or mini flour tortillas
100g feta cheese, crumbled
shredded red cabbage and lime wedges, to serve
Method
1. Combine the peas, corn kernels, onion, garlic, tomatoes, chipolata, cumin, 250ml (1 cup) water and coriander roots and stems in the slow cooker. Cook on low for 8 hours until the peas are tender. Season to taste with salt.
2. Meanwhile, heat the tortillas according to packet instructions. Serve the beans with the tortillas, feta, coriander leaves, cabbage and lime wedges.  

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