Black-Eyed Pea Tacos (Printable)

Hearty spiced black-eyed peas tucked into warm tortillas with fresh toppings

# What you 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, or to taste
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
16 - Sliced jalapeño, avocado, or shredded lettuce (optional)

# How to make it:

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 the peas evenly with spices.
04 - Using a potato masher or fork, mash the peas while adding water as needed to reach a chunky, spreadable texture. Cook for 2-3 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 into each warm tortilla.
07 - Top each taco with chopped cilantro, diced onion, and a generous squeeze of lime juice.
08 - Add favorite salsa and any optional toppings. Serve immediately.

# Expert Advice:

01 -
  • They're ready in 30 minutes, which means weeknight dinner that actually tastes intentional, not rushed.
  • One can of beans becomes something hearty enough that meat feels completely unnecessary.
  • The spice blend builds slowly, letting you taste each layer without any single flavor overpowering the others.
02 -
  • If your mashed bean mixture seems too thick after cooking, add water a little bit at a time instead of all at once, because you can always add more but you can't take it out.
  • The lime juice does more than just taste good—it's what brings all the flavors into focus, so don't be shy with it and taste a bite before declaring the filling done.
03 -
  • If you're cooking for someone with dietary restrictions, these are naturally vegan and dairy-free, and they're gluten-free if you use corn tortillas, which means one meal works for almost everyone.
  • Taste the filling before you fill the tortillas and adjust the seasoning then, because it's much easier to add a pinch of salt or lime when everything is still in the pan rather than trying to fix it after assembly.
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