© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Brian C. Ivers
Simple, rich, and mildly spicy dish of black-eyed peas served in flour tortillas.
1 tablespoon olive oil
¼ cup finely chopped onion
1 15½ ounce can black-eyed peas, drained
½ cup vegetable stock
1 fresh jalapeño pepper, chopped
1 clove garlic, minced
1 tablespoon fresh lime juice
salt and pepper, to taste
4 12 inch diameter flour tortillas
Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeño, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.