Black Eyed Pea Tacos – A New Mexican-Inspired Side or Tortilla Filling

I've had a can of black eyed peas in my cupboard for some time (so much time that I think this can was part of an apartment move last year).  And while the can hadn't yet reached it's 2020 expiration date, I decided that enough was enough and I should finally remove it from its perch on the cupboard shelf high above.

The resulting improvised sauteed black eyed peas were a perfect filling for tacos, and I think they would also be good as an enchilada filling or one their own as a side dish.  They had a nice kick from the spices, a hearty yet soft texture, and a nice tartness from the tomato and onion.  And while the spices initially seemed to overwhelm the flavor of the black eyed peas, as the mixture cooled a bit, you couldn't mistake the unique flavor of the peas in this dish.

And of course, this recipe also met a critical criteria for me – it was incredibly easy to prepare.  Took just 15 – 20 minutes to get a great filling meal for two on the table.  

I will definitely be making this again and again.  In fact, I just bought a 2-lb. bag of dried black eyed peas because I was so happy with this recipe.

Mexican-Inspired Black Eyed Peas

Ingredients

• 1 14-oz. can black eyed peas (or equivalent cooked beans from dry)
• 1.5 tbsp. olive oil 
• 1/4 cup chopped white onion
• 1 plum tomato, chopped
• 2 tbsp chopped fresh jalapeno
• 1 pinch of garlic powder (or 1 clove garlic, minced)
• 1 pinch of dried oregano
• 1/4 cup water
• 2 tbsp. minced cilantro
• Salt and pepper, to taste

Directions:

• In a medium saucepan, heat olive oil on medium-high heat
• When hot, stir in onion and jalapeno, and saute until the onion becomes translucent (approx. 4 minutes)
• Stir in the chopped tomato, oregano, and garlic powder / minced garlic, and cook down for 2 – 3 minutes or until tomato is heated through and starts to break down
• Add in the black eyed peas and 1/4 cup of water.  Cook on medium-high heat until the beans are heated through (approx. 5 – 7 minutes) and the water mostly evaporates. 
• Garnish with cilantro, and sprinkle with salt and pepper to taste
• Serve immediately on it's own, or place a desired amount into heated tortillas for tacos or enchiladas