Slow-Cooker Smoky Black Eye Pea and Corn Tacos

goodfood.com.au

Rodes

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 to 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

Directions at goodfood.com.au

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