Ever feel like you just have those long days and want to make something easy to eat? Tuesdays are usually my longest days, and when I get home I’d like to have an easy recipe ready for dinner. Prepping the ingredients for Meatless Southern Tacos ahead of time allows me to make this dish a quick, easy, and delicious one. Try it out and let me know what you think!
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, minced
- coarse salt
- black pepper, freshly ground
- 2 (15 ounce) cans black-eyed peas, drained and rinsed
- 1 (10 ounce) package frozen corn
- 2 cups of water
- 1/2 cup chopped fresh cilantro
- 12 (6 inch) corn tortillas, heated
- 1 cup shredded cheese (optional)
- lettuce, shredded
- radishes
- salsa
Instructions
- In a large frying pan, heat the oil using the medium heat setting. Once the oil is hot, add the chopped onion, minced garlic, and minced jalapeno pepper. Sprinkle salt and black pepper over the vegetables. Cook 5-7 minutes. Add the black-eyed peas, corn, and 2 cups of water.
- Turn up the heat to the medium-high heat setting. Continue to simmer the vegetables for 12-15 minutes. The corn should be tender and there should be very little liquid in the pan. Move the pan to a cool burner. Mix in the cilantro. Taste and add more salt and pepper if needed.
- Heat the tortillas and fill each with the black-eyed pea mixture, shredded cheese, lettuce, radishes, salsa, or garnishes of your choice.
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Oh, my, this looks good! I can eat tortillas with anything! I will have to try this!
Let me know how you like it Sharon! You can post pics and tag us on Instagram or Facebook, too. 🙂 @living5x5
I love the combination of black-eyed peas and corn; my husband makes a kind of salad with it. That salad, come to think of it (which is basically black eyed peas, a couple of types of canned beans, chopped scallions, chopped red pepper and a vinaigrette, would work so well (without the dressing) in this recipe.