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Black-Eyed Peas and Tortillas

Black-Eyed Peas and Tortillas

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Brian C. Ivers

Brian C. Ivers

Simple, rich, and mildly spicy dish of black-eyed peas served in flour tortillas.

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Nutrition

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  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 76.8g
  • 25%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1249 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  1. 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, jalapeno, 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.
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Reviews

Colleen
22

Colleen

1/1/2008

This is my first review, and I'm happy to report it's a great one! I added a few ingredients, namely a few additional garlic cloves, a small handful of minced ginger, a can of Rotel tomatoes, and some dried basil and oregano. Also, instead of using canned black-eyed peas, I used dried, and pressure cooked them beforehand (took only 10 minutes). Served with avocado slices. What a great way to start out the New Year!

Krugs
14

Krugs

9/21/2004

This is my husband's favorite vegetarian recipe! We have it once a week. We sometimes add homemade salsa to the mixture in the tortilla for more zing. Great recipe!!

HEIDIDEIDI
11

HEIDIDEIDI

3/6/2006

I've made this several times now, and we really enjoy it. I do have to tripe the recipe to feed my large family. I also alternate between grilled corn tortillas and whole wheat ones. I also add more garlic than the recipe calls for (we love garlic) and I add a couple drops of liquid smoke seasoning.This is terrific with sour cream and guacamole. Thanks for the recipe!

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