Black Eyed Pea and Potato Tacos


Ingredients (use vegan versions):

  • 12 pre-packaged taco shells. Follow instructions on package.
  • 4 medium sized yellow yukon potatoes cubed small.
  • 2 1/2 cups cooked & drained black eye peas.
  • 1 medium vadalia onion cubed small.
  • 1 medium green bell pepper chopped small.
  • 1 clove garlic minced.
  • choice of spices.
  • olive oil to prevent sticking.
  • water.
  • chopped tomatoes.
  • shredded lettuce.
  • shredded purple cabbage.
  • taco sauce.


Warm oven according to taco package
instructions. In a frying pan heat
olive oil, add garlic wait for aroma,
add onion to brown. Add black eyed peas
and brown to aroma. Add spices. When
brown, add enough water to keep them
from burning. Cover, turn heat to low.
At the same time prepare potatoes in
the same manner without the garlic or
spices in another pan. When peas are
soft add potatoes, stir, cover, keep
heat low for 10 minutes.

Note: try not to over spice this dish.
The combination of black eyed peas and potatoes
blend together so well that vary little
spice is needed.

Prepare taco shells.
Stuff shells with black eyed
peas/potatoe mix. Top with lettuce,
cabbage, tomato, and taco sauce.

Serves: 4 + or –

Preparation time: 30 minutes-cut all ingredients ahead of time.

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