Black-Eyed Pea Tacos (Print Version)

Hearty mashed black-eyed peas with smoky spices nestled in warm tortillas and topped with vibrant fresh garnishes.

# Components:

→ Black-Eyed Pea Filling

01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons water, as needed

→ Taco Assembly

11 - 8 small corn or flour tortillas
12 - 1/2 cup fresh cilantro, chopped
13 - 1/2 cup white onion, finely diced
14 - 2 limes, cut into wedges
15 - 1 cup salsa

# Directions:

01 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add black-eyed peas, cumin, smoked paprika, chili powder, salt, and black pepper. Stir thoroughly to coat peas evenly with spices.
04 - Using a potato masher or fork, mash the peas while adding water as needed to achieve a chunky, spreadable consistency. Cook for 2-3 minutes, then remove from heat.
05 - Warm tortillas in a dry skillet or microwave until soft and pliable.
06 - Spoon seasoned mashed black-eyed pea mixture into each tortilla.
07 - Top with chopped cilantro, diced onion, and a generous squeeze of lime juice. Finish with salsa. Serve immediately.

# Expert Advice:

01 -
  • They come together in under thirty minutes, which means weeknight dinners stop feeling like a negotiation with time.
  • Black-eyed peas have this earthy, almost meaty texture that makes vegetarians and meat-eaters alike feel genuinely satisfied.
  • The spice blend hits differently when you toast it briefly in hot oil, something I discovered by accident and have never looked back from.
02 -
  • Don't skip the step of cooking onion and garlic first because they create a flavor foundation that makes canned beans taste like they simmered for hours.
  • The texture of your filling depends on how much you mash and how much water you add, so adjust to your preference, but aim for something between a spread and a chunky paste.
03 -
  • Toast your spices in hot oil for thirty seconds before adding the beans, and suddenly they taste like they were sourced from somewhere special instead of a grocery store.
  • Warm tortillas in a cast iron skillet if you have one, because the direct heat creates charred edges that add flavor and texture to every bite.
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