Black-Eyed Peas and Tortillas Recipe -
Black-Eyed Peas and Tortillas Recipe
  • READY IN 25 mins

Black-Eyed Peas and Tortillas

Recipe by  

"Simple, rich, and mildly spicy dish of black-eyed peas served in flour tortillas."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2008

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!

Most Helpful Critical Review
Sep 20, 2011

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.

Sep 21, 2004

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!!

Mar 06, 2006

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!

Nov 01, 2008

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.)

Aug 19, 2008

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.

Apr 03, 2005

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.

Sep 21, 2010

This was good with scrambled eggs, salsa and cheese, made a breakfast burrito! YUM!


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 76.8 g
  • 25%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 1249 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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