Today I want to share my favorite go-to vegetarian lunch. Back Eyed Peas have a great, light texture and flavor. They also cook faster than most other beans which is perfect when you’re in a hurry to eat! These Black Eyed Pea tacos are fast and easy to make and best of all they’re filling. This recipe makes a large quantity so there’s plenty for leftovers. Enjoy!
2 tablespoons olive oil
1 medium onion
3 gloves garlic
Salt and ground pepper
2 cans (16 oz each) black eyed peas (rinsed & drained)
1 can sweet corn (16 oz)
1/2 cup fresh cilantro (coarsely chopped)
12 corn tortillas (heated)
5 oz crumbled goat cheese
Shredded kale to garnish
1. Heat oil in a large skillet over medium heat. Add onion, garlic, salt and pepper. Cook until softened, stirring often for 5 minutes.
2. Add black eyed peas, corn and 1 1/2 cups water. Simmer over medium/high heat, stirring occasionally, until most of the liquid has evaporated (10-12 minutes) Stir in cilantro and remove from heat. Let cool for 5-10 minutes.
3. Place a layer of kale on the bottom of the tortilla. Add the filling and top with the goat cheese.