Black-Eyed Peas and Tortillas Recipe

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

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