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
- 1/2 cup pre-cooked chicken
- 1 tablespoon olive oil
- 1/4 cup finely chopped green onion
- 1 15.5 ounce can black-eyed peas,drained or left-over cooked peas
- 1/2 cup vegetable stock
- 1 fresh jalapeño pepper (chopped)
- 1 clove garlic (minced)
- 1/2 cup of grated cheese
- 1/4 cup of salsa
- 1 tablespoon fresh lime juice
- salt and pepper to taste
- 4 12 inch flour tortillas
Directions
- Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender.
- Mix in the black-eyed peas, chicken, vegetable stock, jalapeño, garlic, and lime juice.
- Season with salt and pepper to taste, and continue cooking until heated through.
- Wrap the mixture in the tortillas topped with cheese, salsa.
