Black-Eyed Pea Tacos

Prep Time:
15 mins
Total Time:
45 mins

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.


  • 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)


  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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