No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Black-Eyed Pea Tacos

To save some time when preparing this recipe, mince the garlic and chiles together.

  • prep: 15 mins
    total time: 45 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 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)

Directions

  1. Step 1

    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. Step 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. Step 3

    To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.

Source
Everyday Food, April 2004

advertisement

advertisement

Reviews (7)

  • martak1202 19 Jul, 2010

    These tacos were great! My boyfriend doesn't like black eyed peas and he loved this recipe. I used olive oil instead of vegetable and made the Salsa Fresca (found of this website) to add on top.

  • phalterman 16 Jul, 2010

    i made a modified version of this.
    I couldnt find canned black eyed peas, so i bought norther beans and only used one can instead of 2.

    It was SOOO good! The spce from the jalapenos was negligable.. hardly tasted it at all, to be honest. husband and I loved it.

  • Vicki370 11 Feb, 2009

    Yumm! We did not miss the meat in these flavorful tacos. We had never eaten black eye peas before. I can not tolerate spicy food, so I used a can of ortega chilis instead of the jalapeno, and did not use the radish. This recipe will definitely become a new regular dinner option. I will try adding avocado next time.

  • AMASSEU 25 Jan, 2009

    I have not tried this, but definetly will fix. As a soth'ner, I was born

  • chrissyayre 23 Jan, 2009

    This recipe will be perfect for people with diabetes. It has you protein and no real sugar, add some romaine lettuce and you have a meal any doctor would approve of.

  • annerbabe 23 Jan, 2009

    The recipe sounds great! Since my husband is vegan he could eat these without adding cheese.
    I wish that the nutritional values were listed with each recipe since I am cooking for two diabetics. I often skip a recipe if it doesn't have the values listed because it takes a lot of time to calculate each ingredient.

  • hungrybois 21 May, 2008

    This is a winner and makes enough for a small group of friends! My friends are surprised to know that there is no meat, considering the tacos are packed with so much flavor. I set out a buffet of toppings, as suggested, but I also add arugula as an option and the goat cheese and the arugula seem to be the two items that people go back for seconds on.