Ingredients:

2 teaspoons of chili powder

1 teaspoon of crushed chills

1 teaspoon of garlic granules

1 teaspoon of cumin

1 teaspoon of onion granules

1 orange pepper

1 green pepper

1 bag of Quorn chicken pieces (optional)

frozen sweetcorn

mushrooms

1 tin of chopped tomatoes

1 tin of beans

salsa

sour cream

tortilla wraps

grated cheese

a handful of tortilla chips

salt to season

Directions:

1. Making this in 6.5 L Slow cooker and manage to fit in 6 enchiladas.

2. In the bottom of the Slow cooker tip in a few of the chopped tomatoes and mix with some of the salsa. You can grease your Slow cooker if you wish.

3. In a bowl mix together the chopped tomatoes, beans, frozen sweetcorn and spices.

4. Start filling your wraps - put in some frozen Quorn, peppers and mushrooms, then some of the bean mixture and roll it up. Place into your Slow cooker seam down.

5. Top with grated cheese and some blobs of salsa and sour cream.

6. Repeat the layers.

7. Make 3 layers - 6 enchiladas.

8. On the top layer crush a handful of tortilla chips in with the cheese.

9. Cook on high.

Bon Appetit!