Rating: 3.64 stars
25 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
  • 25 Ratings

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.

Everyday Food, April 2004

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Recipe Summary test

prep:
15 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

25 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1