Meat Free Monday: Black-Eyed Peas and Tortillas

Today’s meat-free recipe comes from an old high school friend of mine, Kim, who I recently got back in touch with via Facebook (I LOVE Facebook by the way….although hubby wants to start Facebook Anonymous (FA) for people like me.  Who wants to join?).  Anyway, Kim just had a baby but still found the time to send an old high school friend a recipe to try for her blog.

  How cute is that little boy???

So if you’ve been following along, you may already know the hubby doesn’t like Mexican food.  But I made this thinking that it really isn’t that Mexican.  No taco seasoning, no refried beans.  So maybe, just maybe, he’ll like it.  And you know what he said?  He said, “It’s pretty good” AND “I’d eat it again if you made it less spicy.”   Woo-hoo!  That’s good to hear because I liked it too!  Great flavor.  Instead of using the tomatoes with green chilies next time, maybe I’ll try the tomatoes with cilantro and lime to cut down on the heat. 

 

Besides this being a great tasting dish, it also had few ingredients, was really easy to make and didn’t take long at all. 

Now my kids on the other hand still have not ventured into the whole bean world.  I really should have introduced beans to them earlier, before they started forming opinions, but I really didn’t start eating beans myself until recently.  So this is what they chose to eat tonight instead:

The tortilla is just filled with cheese, and that’s a dollop of sour cream in case you were wondering.  Adorable plates were bought here.

Anyway, on behalf of the adults in my family, thank you Kim for a delicious recipe that I will be adding to my dinner rotation!

If anyone has a meat-free recipe you would like us to try and feature on our site, we’d love to hear from you!  Email us at admin@everydayroadtohealthy.com

Black-Eyed Peas and Tortillas

Makes 6-8 small tortillas

Ingredients

1 tablespoon olive oil

1/4 cup finely chopped onion

1 (15.5 ounce) can black-eyed peas, drained

1/2 cup vegetable stock

1 can Rotel diced tomatoes and green chilies

1 clove garlic, minced

1/2 tsp salt and 1 tsp pepper to taste

Directions

Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, Rotel canned tomatoes and garlic. Add salt and pepper, and continue cooking until heated through. Wrap the mixture in the tortillas to serve. **Shredded cheese, sour cream and guacamole to top it off***