Black-Eyed Pea Tacos

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

  • Prep:
  • Total Time:
  • Servings: 4
Black-Eyed Pea Tacos

Source: Everyday Food, April 2004


  • 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)


  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. 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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