Seasoned black-eyed peas mashed and tucked into warm tortillas with fresh cilantro, onion, lime, and salsa.
# What You Need:
→ Black-Eyed Pea Filling
01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons water as needed
→ Taco Assembly
11 - 8 small corn or flour tortillas
12 - 1/2 cup fresh cilantro, chopped
13 - 1/2 cup white onion, finely diced
14 - 2 limes, cut into wedges
15 - 1 cup salsa, red or green
# Steps:
01 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add black-eyed peas, cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir thoroughly to coat the peas in spices.
04 - Using a potato masher or fork, mash the peas while adding water as needed to reach a chunky, spreadable consistency. Cook for 2 to 3 additional minutes, then remove from heat.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Spoon the seasoned mashed black-eyed pea mixture evenly into each tortilla.
07 - Top each taco with chopped cilantro, diced onion, and a generous squeeze of lime juice.
08 - Finish with salsa and optional toppings. Serve immediately.
