Black-Eyed Pea Tacos (Printer View)

Spiced mashed black-eyed peas in warm tortillas topped with fresh cilantro, onion, and zesty lime.

# Components:

→ 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

# Method:

01 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 3 to 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 well to coat the peas evenly in spices.
04 - Using a potato masher or fork, mash the peas while adding water as needed to achieve a chunky, spreadable consistency. Cook for 2 to 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 tortilla.
07 - Add chopped cilantro, diced onion, and a generous squeeze of lime juice to each taco.
08 - Top with salsa and serve immediately.

# Expert Advice:

01 -
  • These tacos come together faster than you'd expect, turning humble pantry staples into something that tastes intentional and cared for.
  • The mashed peas stay hearty without feeling heavy, and that blend of cumin and smoked paprika makes vegetarian eating feel like you're not missing a single thing.
02 -
  • Don't skip the water when mashing, because you want that mixture to hold together but still feel like it has moisture and life, not turn into a dense paste.
  • The lime juice isn't decoration, it's the thing that makes the whole taco sing, so squeeze it generously and taste everything once more before serving.
03 -
  • Use a potato masher instead of a fork if you want more control over texture, since it gives you better leverage when breaking down the peas.
  • Make the pea filling ahead of time and reheat it gently before assembling, because it actually tastes better the next day after the spices have settled in and deepened.
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