Black Eyed Pea Borlotti Chilli Tacos Recipes

BLACK-EYED PEA TACOS

Black-Eyed Pea Tacos image

Make and share this Black-Eyed Pea Tacos recipe from Food.com.

Provided by ratherbeswimmin

Categories Lunch/Snacks

Time 42m

Yield 12 small tacos

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1 tomatoes, diced
2 (15 ounce) cans black-eyed peas, drained and rinsed
1 (15 ounce) can unsweetened corn kernels, drained and rinsed
1/4 cup salsa, plus additional for serving
1/4 cup chopped fresh cilantro
12 taco shells
1 cup shredded cheddar cheese
2 cups chopped iceberg lettuce

Steps:

In a large skillet, heat oil over med-high heat; add in onion; stir/saute until is starts to brown, about 5 minutes; add in garlic; stir/saute until fragrant, about 30 seconds.
Add in tomato, saute for 2 minutes; add in the peas, corn, salsa, and cilantro; stir the mixture until it is heated through; taste and season with salt/pepper if needed.
Heat the taco shells on a baking sheet in the oven for about 5 minutes.
Assemble the tacos at the table, with pea mixture, Cheddar cheese, lettuce, and extra salsa.

Nutrition Facts : Calories 203.3, Fat 8, SaturatedFat 2.7, Cholesterol 9.9, Sodium 354.5, Carbohydrate 27.1, Fiber 4.6, Sugar 0.9, Protein 8.1

BLACK-EYED PEA CHILI

Black-Eyed Pea Chili image

Make and share this Black-Eyed Pea Chili recipe from Food.com.

Provided by nemokitty

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
1 onion, diced
2 garlic cloves, minced
1 lb ground turkey
1 green bell pepper, diced
1 jalapeno pepper, finely diced
1 tablespoon chili powder
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (28 ounce) can fire-roasted tomatoes, crushed with juice
1/2 cup chicken broth
1/4 cup sour cream, reduced fat
1/4 cup cilantro leaf

Steps:

Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.

Nutrition Facts : Calories 373.2, Fat 16.4, SaturatedFat 4.5, Cholesterol 85.8, Sodium 808, Carbohydrate 28.7, Fiber 7.3, Sugar 7.5, Protein 30.8

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