Black-Eyed Peas and Tortillas

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet over medium heat.

2. Add the chopped onion and cook, stirring, until softened, about 4 minutes.

3. Stir in the minced garlic and chopped jalapeno pepper and cook for 1 minute more.

4. Add the drained black-eyed peas and vegetable stock. Bring to a simmer and cook, mashing some of the peas with a spoon, until most of the liquid is absorbed, about 6 minutes.

5. Stir in the lime juice and season with salt and pepper to taste. Remove from the heat.

6. Warm the flour tortillas in a dry skillet over medium heat, about 30 seconds per side, or wrap them in foil and warm in a 350°F (177°C) oven for 5 minutes.

7. Spoon the black-eyed pea mixture onto the warm tortillas and serve.