Clay's Kitchen : Pod and Seed Recipes

Pod and Seed Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Black-Eyed Peas and Tortillas

Recipe from: Brian C. Ivers
Servings: 4

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.

Search for Recipes, Search using Google, or Return to Cookbook Index