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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetable oil |
1 medium onion, finely chopped |
4 cloves garlic, minced |
1 jalapeno chile, minced (ribs and seeds removed for less heat, i |
coarse salt and ground pepper |
2 cans (15 1/2 ounces each) black-eyed peas, drained and rinsed |
1 package (10 ounces) frozen corn |
1/2 cup chopped fresh cilantro |
12 (6-inch) corn tortillas, heated |
4 ounces soft goat cheese, crumbled, shredded lettuce, salsa, and |
Directions:
1. Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
2. Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat.
3. To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.
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