Black Eyed Pea Tacos Recipes

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BLACK-EYED PEA TACOS



Black-Eyed Pea Tacos image

Black-eyed peas add protein and a slight smoky taste to this vegetarian dish. To save some time when preparing this recipe, mince the garlic and chiles together.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 45m

Number Of Ingredients 11

2 tablespoons vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
Coarse salt and ground pepper
2 cans (15 1/2 ounces each) black-eyed peas, drained and rinsed
1 package (10 ounces) frozen corn
1/2 cup chopped fresh cilantro
12 (6-inch) corn tortillas, heated
4 ounces soft goat cheese, crumbled
Shredded lettuce, salsa, and sliced radishes, for garnish (optional)

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
  • Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat.
  • To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.

BLACK-EYED PEA TACOS



Black-Eyed Pea Tacos image

Make and share this Black-Eyed Pea Tacos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 42m

Yield 12 small tacos

Number Of Ingredients 11

1 tablespoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 tomatoes, diced
2 (15 ounce) cans black-eyed peas, drained and rinsed
1 (15 ounce) can unsweetened corn kernels, drained and rinsed
1/4 cup salsa, plus additional for serving
1/4 cup chopped fresh cilantro
12 taco shells
1 cup shredded cheddar cheese
2 cups chopped iceberg lettuce

Steps:

  • In a large skillet, heat oil over med-high heat; add in onion; stir/saute until is starts to brown, about 5 minutes; add in garlic; stir/saute until fragrant, about 30 seconds.
  • Add in tomato, saute for 2 minutes; add in the peas, corn, salsa, and cilantro; stir the mixture until it is heated through; taste and season with salt/pepper if needed.
  • Heat the taco shells on a baking sheet in the oven for about 5 minutes.
  • Assemble the tacos at the table, with pea mixture, Cheddar cheese, lettuce, and extra salsa.

Nutrition Facts : Calories 203.3, Fat 8, SaturatedFat 2.7, Cholesterol 9.9, Sodium 354.5, Carbohydrate 27.1, Fiber 4.6, Sugar 0.9, Protein 8.1

BLACK-EYED PEA TACOS



BLACK-EYED PEA TACOS image

Categories     Bean     Dinner

Number Of Ingredients 10

2 tablespoons vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
Coarse salt and ground pepper
2 cans (15 1/2 ounces each) black-eyed peas, drained and rinsed
1 package (10 ounces) frozen corn
1/2 cup chopped fresh cilantro
12 (6-inch) corn tortillas, heated
4 ounces soft goat cheese, crumbled, shredded lettuce, salsa, and sliced radishes, for garnish (optional)

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes. 2. Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat. 3. To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.

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