Hearty mashed black-eyed peas seasoned with cumin and smoked paprika, nestled in warm tortillas with fresh cilantro, onion, and zesty lime.
# What You'll Need:
→ 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 - ½ teaspoon chili powder
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 2 tablespoons water, as needed
→ Taco Assembly
11 - 8 small corn or flour tortillas
12 - ½ cup fresh cilantro, chopped
13 - ½ cup white onion, finely diced
14 - 2 limes, cut into wedges
15 - 1 cup salsa, red or green
# Steps:
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 peas while adding water as needed to achieve a chunky, spreadable consistency. Cook for 2–3 additional 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 evenly into each tortilla.
07 - Top with chopped cilantro, diced onion, and a generous squeeze of lime juice.
08 - Finish with salsa and optional toppings. Serve immediately.
