Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Black-Eyed Pea Tacos 3.6 (25) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 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. 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 ½ ounces each) black-eyed peas, drained and rinsed 1 package (10 ounces) frozen corn ½ 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 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. Print