Black-Eyed Peas and Tortillas

Simple, rich, and mildly spicy dish of black-eyed peas served in flour tortillas.

Original recipe makes 4 servings


1 tablespoon olive oil
1/4 cup finely chopped onion
1 (15.5 ounce) can black-eyed peas, drained
1/2 cup vegetable stock
1 fresh jalapeno pepper, chopped
1 clove garlic, minced
1 tablespoon fresh lime juice
salt and pepper to taste
4 (12 inch) flour tortillas

  • PREP

    10 mins

  • COOK

    15 mins


    25 mins


  1. Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.


Calories: 487 kcal
Carbohydrates: 76.8 g
Cholesterol: 0 mg
Fat: 13.2 g
Fiber: 7.5 g
Protein: 15.1 g
Sodium: 1249 mg