Black-Eyed Peas and Tortillas

Ingredients

• 1 can (15 ounces) black-eyed peas, drained and rinsed
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and diced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked corn
• 1/2 cup cooked black beans
• 4–6 flour tortillas
• Toppings of choice: diced tomatoes, shredded lettuce, salsa, sour cream, etc.

Directions

1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is softened.
2. Add the jalapeno, cumin, chili powder, salt, and pepper and stir to combine. Add the black-eyed peas and cook for 5 minutes, stirring occasionally.
3. Add the corn and black beans and stir to combine. Cook for another 5 minutes, stirring occasionally.
4. Warm the tortillas in the microwave or on a skillet over medium-low heat.
5. Divide the black-eyed peas and vegetables among the tortillas. Top with desired toppings and serve.

Interesting Facts

• Black-eyed peas are a popular Southern dish, often served on New Year's Day for good luck.
• Tortillas are a staple of Mexican cuisine, with origins dating back to the Aztec and Mayan cultures.
• This dish is gluten-free and vegetarian and can be easily modified to meet different dietary needs.