Black-Eyed Peas and Tortillas recipe
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- 1 tablespoon olive oil ¼ cup finely chopped onion 1 (15.5 ounce) can black-eyed peas, drained ½ 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
Nutrition Info
- 487.2 caloriescarbohydrate: 76.8 gcholesterol: : -fat: 13.2 gfiber: 7.5 gprotein: 15.1 gsaturatedFat: 2.8 gservingSize: -sodium: 1248.8 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Black-Eyed Peas and Tortillas
Directions
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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.