Eat in: Smoky black eye pea and corn tacos with a slow cooker

Olivia Andrews' slow cooker recipe Smoky black-eye pea and corn tacos.
Olivia Andrews' slow cooker recipe Smoky black-eye pea and corn tacos. Photo: Phu Tang

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. There's also less washing up, less use of unwanted fats and processed ingredients. And less effort is required? Less is definitely more. 

Smoky black eye pea and corn tacos

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.

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 chipotle chillies in adobo 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

1. Combine the peas, corn kernels, onion, garlic, tomatoes, chipotle, 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.Heat the tortillas according to packet instructions. Serve the beans with the tortillas, feta, coriander leaves, cabbage and lime wedges. 

Serves 4