{"id":6358,"date":"2015-01-21T14:56:01","date_gmt":"2015-01-21T22:56:01","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=6358"},"modified":"2015-01-29T17:14:17","modified_gmt":"2015-01-30T01:14:17","slug":"black-eyed-pea-corn-soft-tacos","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/black-eyed-pea-corn-soft-tacos\/","title":{"rendered":"Black Eyed Pea & Corn Soft Tacos"},"content":{"rendered":"
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\"Black<\/a> 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<\/a>.<\/p>\n

1 tablespoon avocado or olive oil
\n1 onion chopped Jalapeno chopped to taste
\n1 can black eyed peas drained and rinsed (the can I used was 20 ounces)
\n1 cup corn (I used frozen organic from Trader Joe’s)
\n1 Trader Joe’s frozen garlic cube
\n1 tablespoon taco seasoning
\n1\/2 cup cilantro chopped Tortillas (flour or corn)
\nCotija cheese (feta would also be delicious)
\nTomatillo salsa<\/a><\/p>\n

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  1. 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.\u00a0Stir in the cilantro.<\/li>\n
  2. Heat tortillas over the open flame.<\/li>\n
  3. Top with the black eyed pea and corn mixture, cotija cheese and tomatillo salsa.<\/li>\n<\/ol>\n