Todayâ€™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 wayâ€¦.although hubby wants to start Facebook Anonymous (FA) for people like me.Â Who wants to join?).Â 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.
So if youâ€™ve been following along, you may already know the hubby doesnâ€™t like Mexican food.Â But I made this thinking that it really isnâ€™t that Mexican.Â No taco seasoning, no refried beans.Â So maybe, just maybe, heâ€™ll like it.Â And you know what he said?Â He said, â€œItâ€™s pretty goodâ€ AND â€œIâ€™d eat it again if you made it less spicy.â€Â Â Woo-hoo!Â Thatâ€™s good to hear because I liked it too!Â Great flavor.Â Instead of using the tomatoes with green chilies next time, maybe Iâ€™ll try the tomatoes with cilantro and lime to cut down on the heat.Â
Besides this being a great tasting dish, it also had few ingredients, was really easy to make and didnâ€™t take long at all.Â
Now my kids on the other hand still have not ventured into the whole bean world.Â I really should have introduced beans to them earlier, before they started forming opinions, but I really didnâ€™t start eating beans myself until recently.Â So this is what they chose to eat tonight instead:
The tortilla is just filled with cheese, and thatâ€™s a dollop of sour cream in case you were wondering.Â 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, weâ€™d love to hear from you!Â Email us at email@example.com
Black-Eyed Peas and Tortillas
Makes 6-8 small tortillas
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
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***