Here’s a different but tasty Black-Eyed Peas Burrito recipe! Yes, I made a big pot of Black-eyed peas the other day and I was trying to figure out how else I could serve my kids more Black-eyed peas Bam, an over stuffed Black-eyed peas, left-over chicken, cheese, green onions and salsa burrito. So good! I cook my Black-eyed peas with garlic, jalapeño, and onion, and served them traditionally with rice but they’re good with scrambled eggs, salsa and cheese easily made as a breakfast burrito, as well! Black-Eyed Peas burritos are simple, rich, and mildly spicy dish of healthy black-eyed peas served in a warm flour tortillas.

Try something new this week…

Ali in the Valley

Ingredients

1. 1/2 cup pre-cooked chicken
2. 1 tablespoon olive oil
3. 1/4 cup finely chopped green onion
4. 1 15.5 ounce can black-eyed peas,drained or left-over cooked peas
5. 1/2 cup vegetable stock
6. 1 fresh jalapeño pepper (chopped)
7. 1 clove garlic (minced)
8. 1/2 cup of grated cheese
9. 1/4 cup of salsa
10. 1 tablespoon fresh lime juice
11. salt and pepper to taste
12. 4 12 inch flour tortillas

Directions

1. Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender.
2. Mix in the black-eyed peas, chicken, vegetable stock, jalapeño, garlic, and lime juice.
3. Season with salt and pepper to taste, and continue cooking until heated through.
4. Wrap the mixture in the tortillas topped with cheese, salsa.