Black Eyed Peas And Tortillas Recipes

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MAMA'S BLACK-EYED PEA CASSEROLE



Mama's Black-Eyed Pea Casserole image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can mild enchilada sauce
A few dashes of Louisiana hot sauce
2 tablespoons Essence, recipe follows
1 package corn tortillas
Butter
2 cups grated cheddar
Chopped green onions, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
  • Preheat oven to 350 degrees F.
  • Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
  • Combine all ingredients thoroughly.

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.

MINI SHRIMP AND BLACK EYED PEA QUESADILLAS



Mini Shrimp and Black Eyed Pea Quesadillas image

Provided by Food Network

Categories     main-dish

Time 55m

Number Of Ingredients 13

1 tablespoon sesame oil
10 to 12 medium shrimp, peeled, deveined and sliced laterally in half
1 tablespoon chopped garlic
1 fresh jalepeno, seeds and membranes removed, diced small
Juice of one lime
1 tablespoon soy sauce
1 package of 6-inch flour tortillas
2 cups fresh spinach, chiffonade
1 cup black eyed peas, canned or frozen can be used, cooked until warm and tender
1 cup sliced scallions
2 tomatoes rough small chop
1/8 cup fine chiffonade cilantro for garnish
1 1/2 cups shredded mozzarella or Monterey Jack cheese

Steps:

  • In a large saute pan, heat sesame oil over high heat and add shrimp when it quivers. Toss for approximately 1 minute, then add garlic, jalapenos, lime juice and soy sauce. Cook just until shrimp are slightly firm, a total of 3 to 4 minutes. Remove with slotted spoon and place in a bowl.
  • Heat a medium saute pan over high heat and add tortillas. Do not add any oil. Cook for approximately 5 seconds on both sides. Repeat with the number of tortillas desired for guests.
  • Lay out tortillas for assembly on a sheet tray. Begin with spinach to establish a layer between shrimp mixture as it is moist. Next apply black eyed peas, scallions, tomatoes, cilantro and top with cheese. Flash under broiler until cheese is melted. Remove from broiler, fold in half, cut into wedge pieces and arrange on plate. Top with chipotle sauce and scallions.

BLACK-EYED PEAS AND TORTILLAS



Black-Eyed Peas and Tortillas image

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

Provided by Allrecipes Member

Categories     Vegan Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
¼ cup finely chopped onion
1 (15.5 ounce) can black-eyed peas, drained
½ cup vegetable stock
1 fresh jalapeno pepper, chopped
1 clove garlic, minced
1 tablespoon fresh lime juice
salt and pepper to taste
4 (12 inch) flour tortillas

Steps:

  • 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.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 76.8 g, Fat 13.2 g, Fiber 7.5 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 1248.8 mg, Sugar 2.9 g

BLACK EYED PEA QUESADILLAS



Black Eyed Pea Quesadillas image

Looking for a way to use up those leftover new year's black eyed peas without boring your palate? Try these easy, versatile microwave wonders.

Provided by Russell Cooks

Categories     Lunch/Snacks

Time 6m

Yield 1 serving(s)

Number Of Ingredients 8

1 whole wheat tortilla
1/3 cup black-eyed peas, already cooked
1/4 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic
2 slices summer sausage, cut into chunks
2 tablespoons chopped red onions

Steps:

  • Microwave the black eyed peas alone, to get some of the juices out: around 30 seconds.
  • Using a slotted spoon, ladle the peas onto the tortilla.
  • Sprinkle on the spices, cheese, onion, summer sausage chunks. You can use any spice combo you like, as well as any additional veggies or meat. The ingredients are just what I used.
  • Keeping tortilla flat, microwave on high for 1 minute.
  • Fold the tortilla over and eat with knife and fork. Fold up for a burrito if your peas aren't too juicy.

Nutrition Facts : Calories 332.2, Fat 12.9, SaturatedFat 6.5, Cholesterol 29.7, Sodium 1454.8, Carbohydrate 39, Fiber 3.1, Sugar 1, Protein 15.6

BLACK-EYED PEAS AND TORTILLAS



Black-Eyed Peas and Tortillas image

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

Provided by Allrecipes Member

Categories     Vegan Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
¼ cup finely chopped onion
1 (15.5 ounce) can black-eyed peas, drained
½ cup vegetable stock
1 fresh jalapeno pepper, chopped
1 clove garlic, minced
1 tablespoon fresh lime juice
salt and pepper to taste
4 (12 inch) flour tortillas

Steps:

  • 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.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 76.8 g, Fat 13.2 g, Fiber 7.5 g, Protein 15.1 g, SaturatedFat 2.8 g, Sodium 1248.8 mg, Sugar 2.9 g

BLACK-EYED PEAS SALSA



Black-Eyed Peas Salsa image

This goes with the Cajun Style Grits with Blackeye salsa recipe. This salsa was so good that we are sure that it would be just wonderful with tortilla chips.

Provided by personalchef

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3/4 cup black-eyed peas, canned rinsed, drained, coarsely chopped or 3/4 cup cooked dry-packaged black-eyed peas, rinsed, drained, coarsely chopped
2 cups chopped tomatoes
3 tablespoons chopped onions
1 tablespoon minced jalapeno chile
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon salt

Steps:

  • Combine all ingredients. Let stand 20-30 minutes before serving.
  • Makes about 2 1/2 cups.

Nutrition Facts : Calories 56.4, Fat 0.5, SaturatedFat 0.1, Sodium 430.5, Carbohydrate 10.9, Fiber 2.8, Sugar 2.8, Protein 3.1

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