Black-Eyed Pea Tacos

Hearty black-eyed peas are seasoned, mashed, and tucked into warm tortillas, then topped with fresh cilantro, onion, lime, and salsa for a vibrant, protein-packed vegetarian taco. This Mexican-inspired dish is an easy, 30-minute meal perfect for any night of the week.

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Whether you are looking for a plant-based dinner or just want to try a unique twist on classic tacos, these mashed black-eyed pea fillings provide a satisfying texture and deep, smoky flavor from the cumin and paprika.

Ingredients

• 2 cups cooked black-eyed peas (about 1 can, drained and rinsed)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 2 tablespoons water (as needed)

• 8 small corn or flour tortillas
• ½ cup fresh cilantro, chopped
• ½ cup white onion, finely diced
• 2 limes, cut into wedges
• 1 cup salsa (your choice: red or green)
• Optional: sliced jalapeño, avocado, or shredded lettuce

Instructions

Step 1

Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until translucent.

Step 2

Stir in the garlic and cook for 1 minute until fragrant.

Step 3

Add the black-eyed peas, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the peas in the spices.

Step 4

Using a potato masher or fork, mash the peas in the skillet while adding a splash of water as needed to achieve a chunky, spreadable consistency. Cook for 2–3 more minutes, then remove from heat.

Step 5

Warm the tortillas in a dry skillet or microwave until soft and pliable.

Step 6

Spoon the seasoned mashed black-eyed pea mixture into each tortilla.

Step 7

Top with chopped cilantro, diced onion, and a generous squeeze of lime juice.

Step 8

Finish with your favorite salsa and any optional toppings. Serve immediately.

Zusatztipps für die Zubereitung

For extra flavor, add a pinch of cayenne or a splash of hot sauce to the filling while mashing. This adds a nice heat that complements the smoky paprika. Always use a potato masher to reach that perfect chunky consistency.

Varianten und Anpassungen

Swap black-eyed peas for pinto beans or black beans if preferred. To ensure the recipe is gluten-free, use corn tortillas instead of flour ones and double-check your salsa ingredients.

Serviervorschläge

Serve these tacos with a side of Mexican rice or a fresh garden salad. They pair exceptionally well with a crisp lager or a refreshing lime-infused sparkling water.

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Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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These Black-Eyed Pea Tacos are a healthy, budget-friendly meal that doesn't compromise on flavor, making them a fantastic addition to your vegetarian recipe collection.

Common Questions About Recipes

→ Can I use dried black-eyed peas instead of canned?

Yes, you can use dried black-eyed peas. Soak them overnight, then cook until tender before using in this filling. One cup of dried peas yields about three cups cooked.

→ What other beans work well in this filling?

Pinto beans and black beans make excellent substitutes. Both hold their shape well when partially mashed and absorb the spices beautifully.

→ How do I prevent the tortillas from tearing?

Warm tortillas thoroughly in a dry skillet until pliable. Corn tortillas benefit from a quick steam wrapped in a clean kitchen towel after heating.

→ Can I make the filling ahead of time?

Absolutely. The filling keeps well in the refrigerator for up to four days. Reheat gently with a splash of water before assembling.

→ What other toppings complement these tacos?

Sliced avocado, shredded lettuce, pickled jalapeños, dairy-free cheese shreds, or a drizzle of cashew cream all add delicious variety.