Black-Eyed Pea Tacos (Printable version)

Protein-packed tacos featuring seasoned mashed black-eyed peas with fresh cilantro, lime, and vibrant toppings.

# Ingredient list:

→ 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
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

# Step-by-step guide:

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, ground cumin, smoked paprika, chili powder, salt, and black pepper to the skillet. Stir thoroughly to coat peas evenly with spices.
04 - Using a potato masher or fork, mash the peas in the skillet while adding water as needed to achieve a chunky, spreadable consistency. Cook for 2-3 additional 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 - Top each taco with chopped cilantro, diced onion, and a generous squeeze of fresh lime juice.
08 - Add salsa and any optional toppings including sliced jalapeños, avocado, or shredded lettuce. Serve immediately.

# Expert tips:

01 -
  • These tacos come together in under 30 minutes, which means you can go from hungry to fed faster than you'd expect.
  • They're naturally vegetarian and vegan without tasting like you're missing anything, because the spices do all the heavy lifting.
  • One batch easily feeds four people or leaves you with leftovers that somehow taste even better the next day.
02 -
  • Don't skip rinsing the canned peas—the starchy liquid will turn your filling into mush instead of a spreadable mixture.
  • Toast your spices slightly by cooking them with the peas instead of adding them raw; it makes them taste roasted and intentional rather than dusty.
  • Warm your tortillas separately from assembling; cold tortillas will cool down your hot filling and make the whole thing less exciting.
03 -
  • If your filling is too thick, add water one tablespoon at a time rather than dumping it in—you can always add more, but you can't take it back out.
  • Warm your serving bowls or plates if you can; it keeps the tacos warmer longer and feels more intentional.
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