Slow cooker veggies for enchiladas | Arctic Gardens

Ingredients

• 4 c (1 litre) tomato sauce
• 1 ½ c (375 ml) salsa
• 2 cans 14 oz (398 ml) cans red kidney beans, rinsed and drained
• 1 can 14 oz (398 ml) black beans, rinsed and drained
• 1 bag Arctic Gardens vegetables for chili
• 1 1/2 cups (375 ml) (1 ½ tasse) Arctic Gardens vegetables for spaghetti or spaghettini
• 1 1/2 cups (375 ml) Arctic Gardens super sweet corn
• 2 tbsp (30 ml) Tel Mex spice mix
• 18 small corn tortillas
• 1 ½ to 2 c (375 to 500 ml) grated cheddar
• Freshly chopped cilantro, to taste
• Sour cream