Black-Eyed Pea Tacos (Printable)

Protein-packed vegetarian tacos featuring seasoned mashed black-eyed peas with zesty lime and fresh toppings.

# Components:

→ 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 - ½ teaspoon chili powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 2 tablespoons water, as needed

→ Taco Assembly

11 - 8 small corn or flour tortillas
12 - ½ cup fresh cilantro, chopped
13 - ½ cup white onion, finely diced
14 - 2 limes, cut into wedges
15 - 1 cup salsa, red or green

# Method:

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, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to thoroughly coat the peas in the spice blend.
04 - Using a potato masher or fork, mash the peas in the skillet while adding water as needed to achieve a chunky, spreadable consistency. Cook for 2 to 3 additional minutes, then remove from heat.
05 - Warm tortillas in a dry skillet or microwave until soft and pliable.
06 - Spoon the seasoned mashed black-eyed pea mixture into each tortilla.
07 - Top with chopped cilantro, diced onion, and a generous squeeze of lime juice.
08 - Add salsa and serve immediately while tortillas are warm.

# Expert Advice:

01 -
  • They come together in 30 minutes flat, which means weeknight dinner without the stress or takeout bills.
  • Black-eyed peas are a total protein powerhouse, so you actually feel satisfied after eating them, not hungry an hour later.
02 -
  • Don't skip the rinsing step with canned beans because the excess sodium will make your filling taste salty and flat instead of balanced.
  • If your mashed peas are too dry, add water one tablespoon at a time, because it's easier to add moisture than to try and thicken it back up.
03 -
  • Make the filling the night before if you're short on time, because the flavors actually deepen after sitting overnight.
  • Toast your tortillas in a cast iron skillet instead of a regular one, because they'll develop better color and texture that way.
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