This recipe comes together super fast for a weeknight meal! I made one monster flour tortilla taco but small tacos would be great too. The corn and cilantro gives these tacos a very fresh taste. Recipe adapted from Small Time Cooks.
1 tablespoon avocado or olive oil
1 onion chopped Jalapeno chopped to taste
1 can black eyed peas drained and rinsed (the can I used was 20 ounces)
1 cup corn (I used frozen organic from Trader Joe’s)
1 Trader Joe’s frozen garlic cube
1 tablespoon taco seasoning
1/2 cup cilantro chopped Tortillas (flour or corn)
Cotija cheese (feta would also be delicious) Tomatillo salsa
Heat oil in a skillet and saute onions until soft, adding the jalapeno part way through cooking. Add black eyed peas, corn, garlic, and taco seasoning and cook for a few minutes until the flavors meld. Stir in the cilantro.
Heat tortillas over the open flame.
Top with the black eyed pea and corn mixture, cotija cheese and tomatillo salsa.
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