Best Black Eyed Pea Burritos Recipes

Black-Eyed Pea Burritos image

Provided by Heather Nauta

Categories Beans

Time 40m

Yield 6 burritos, 3 serving(s)

Number Of Ingredients 12

6 tortillas
1 (14 ounce) can black-eyed peas or 1/2 cup dried black-eyed peas
1 teaspoon olive oil
1 red onion, diced
2 garlic cloves, minced
1 zucchini, chopped
1 green peppers or 1 red pepper, diced
1 tomatoes, diced
1 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1 pinch sea salt

Steps:

If you are using dried peas, they must be fully cooked before you begin. Black-eyed peas can be soaked overnight to make them more easily digestible, but this is not necessary. Drain the peas, and then add enough water to cover them by 2 inches.
Gently boil them for 1 hour with NO salt. You can add a bit of kombu (seaweed) to the cooking water while they boil for improved digestibility.
If you are using canned, look for a can that does not have any salt listed in the ingredients. Some varieties are actually cooked with kombu, which is ideal. Be sure to rinse and drain the beans before using them.
Heat a large pan to medium, add olive oil and saute onion until softened. Add garlic, and saute briefly. Next, add the zucchini to the pan and saute until soft. The pepper goes in next, then the tomato very briefly. As soon as the tomato is warmed, add the spices and 1 tsp of the salt. Stir the drained peas into the vegetables, and add the other tsp of salt. Stir to combine.
Spoon the mix into the middle of each tortilla, fold in both ends and roll. Place the rolls in a baking dish and put in the oven at 300 degrees F for 15-20 minute.

Nutrition Facts : Calories 600, Fat 13.7, SaturatedFat 3.2, Sodium 1491.4, Carbohydrate 100.1, Fiber 11.4, Sugar 8, Protein 20.1

Black-Eyed Pea Tacos image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 11

2 tablespoons vegetable oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
Coarse salt and ground pepper
2 cans (15 1/2 ounces each) black-eyed peas, drained and rinsed
1 package (10 ounces) frozen corn
1/2 cup chopped fresh cilantro
12 (6-inch) corn tortillas, heated
4 ounces soft goat cheese, crumbled
Shredded lettuce, salsa, and sliced radishes, for garnish (optional)

Steps:

Heat oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; season with salt and pepper. Cook, stirring often, until softened, 5 to 7 minutes.
Add peas, corn, and 2 cups water. Simmer over medium-high heat until corn is tender and most liquid has evaporated, 12 to 15 minutes. Stir in cilantro; season again with salt and pepper. Remove from heat.
To serve, fill heated tortillas with black-eyed pea mixture, goat cheese, and garnishes, as desired.