Black-Eyed Peas and Tortillas52 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“Simple, rich, and mildly spicy dish of black-eyed peas served in flour tortillas.” - by Brian C. Ivers
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 487 cal
- 13.2 g
- 76.8 g
Based on a 2,000 calorie diet
Reviews (52)Rate This Recipe
"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 som..." See moree 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!"
"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!!..." See more"
"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 g..." See morearlic 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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