black-eyed peas and tortillas

black-eyed peas and tortillas

Ingredients

  • 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


Directions

  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.

03/06/2017
black-eyed peas and tortillas, recipe PT15M PT1H 5 455 calories

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