Slow Cooker Veggie 'Enchiladas'

Prep time: 10 mins
Cook time: 6 hours on high, 8 hours on low
Makes: 4/5 servings

Ingredients:

• 500g sweet potato
• 400g chickpeas, 400g kidney beans (or 800g of any mixed beans you like)
• 20g frozen onion (or one fresh onion)
• 500g passata
• 400g tinned tomatoes
• 2 tbsp tomato purée
• some chopped pepper (optional, can add any other leftover veg)
• 300g sweetcorn
• 4 wraps cut up (use protein wraps for extra protein)
• 150g cheese (we used cheddar, but can use grated mozzarella too)

Seasoning:

• Salt
• Pepper
• Garlic granules
• Paprika
• Oregano
• Chilli powder
• (or any seasoning you prefer)

Method:

Step 1: Add all the ingredients (apart from wraps, sweetcorn and cheese) to the slow cooker. Mix well and cook on high for around 6 hours (or low for 8) 

Step 2: Once cooked, add your wraps (cut into strips) and sweetcorn into the mixture

Step 3: Sprinkle over your cheese 

Step 4: Pop the lid back on and slow cook on high for 30 mins (or until the cheese is golden) OR place in the oven at 200°C for around 10 mins **our removable pots are oven-proof but please check that yours is beforehand**

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