Black-Eyed Pea Tacos (Printable Version)

Hearty spiced black-eyed peas mashed and served in warm tortillas with fresh toppings.

# Ingredient List:

→ Black-Eyed Pea Filling

01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon chili powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 2 tablespoons water as needed

→ Taco Assembly

11 - 8 small corn or flour tortillas
12 - ½ cup fresh cilantro, chopped
13 - ½ cup white onion, finely diced
14 - 2 limes, cut into wedges
15 - 1 cup salsa

# How-To Steps:

01 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add black-eyed peas, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir thoroughly to evenly coat peas with spices.
04 - Using a potato masher or fork, mash peas in the skillet while gradually adding water to achieve a chunky, spreadable consistency. Cook for 2-3 additional minutes, then remove from heat.
05 - Heat tortillas in a dry skillet over medium heat or microwave until soft and pliable.
06 - Spoon seasoned black-eyed pea mixture into each warm tortilla.
07 - Top each taco with chopped cilantro, diced onion, fresh lime juice, and salsa. Serve immediately.

# Expert Tips:

01 -
  • Nutritious: Packed with plant-based protein and fiber from black-eyed peas.
  • Quick: Goes from pantry to plate in just 30 minutes.
  • Fresh: The combination of fresh cilantro, onion, and lime creates a vibrant flavor profile.
02 -
  • Texture: Use a potato masher for the best chunky, spreadable consistency.
  • Preparation: Always warm your tortillas to make them pliable and prevent them from breaking.
  • Allergens: Use corn tortillas for a gluten-free meal, and double-check your salsa ingredients if store-bought.
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