Black-Eyed Peas and Tortillas Recipe - Allrecipes.com
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"Simple, rich, and mildly spicy dish of black-eyed peas served in flour tortillas." - Brian C. Ivers
Directions
Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.
This is my first review, and I'm happy to report it's a great one! I added a few ingredients, namely a few additional garlic cloves, a small handful of minced ginger, a can of Rotel tomatoes, and some dried basil and oregano. Also, instead of using canned black-eyed peas, I used dried, and pressure cooked them beforehand (took only 10 minutes). Served with avocado slices. What a great way to start out the New Year!
this was good enough. i cooked frozen black eyed peas in chicken stock with garlic and onion powder. i added lots of salt and some lime juice. made burritos with diced tomato and shredded cheese. hubs added salsa.
This is my husband's favorite vegetarian recipe! We have it once a week. We sometimes add homemade salsa to the mixture in the tortilla for more zing. Great recipe!!
I've made this several times now, and we really enjoy it. I do have to tripe the recipe to feed my large family. I also alternate between grilled corn tortillas and whole wheat ones. I also add more garlic than the recipe calls for (we love garlic) and I add a couple drops of liquid smoke seasoning.This is terrific with sour cream and guacamole. Thanks for the recipe!
This is another favorite in our home. I use a pound of dried black eyed peas, soak them, cook them, and then adjust the recipe accordingly. We each eat 2-4 of these for dinner, then have leftovers for a couple days. (They are even better the next day!) I've made them with & without smoke seasoning. I like them with, but it is great either way. I also choose to use corn tortillas, but again that is just a personal choice. (If you DO use corn tortillas, you need to heat each of them on a very hot skillet before using them.)
Simple, great recipe. I added an extra clove of garlic and omitted the vegetable stock. I think any stock would make this too liquidy. Serve with shredded cheese and sour cream.
This is a great and very tasty recipe, but I'm not sure how they can claim this serves 4. It was barely enough to fill 3 tortillas. I recommend at least doubling the recipe.
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 487 Calories from Fat: 118
% Daily Value *
Total Fat13.2g20 %
Saturated Fat2.8g14 %
Cholesterol0mg0 %
Sodium1249mg50 %
Potassium402mg11 %
Total Carbohydrates76.8g25 %
Dietary Fiber7.5g30 %
Protein15.1g30 %
** Sugars2.9g
Vitamin A2 %
Vitamin C11 %
Calcium22 %
Iron51 %
** Thiamin72 %
** Niacin59 %
** Vitamin B69 %
** Magnesium21 %
** Folate101 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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