Food & Cooking Recipes Recipes by Region Mexican-Inspired Recipes Black-Eyed Pea Tacos 3.6 (25) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print