Categories: Main Dish, Tex-Mex, Vegetarian

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1 tomato, diced
• 2 (15 ounce) cans black-eyed peas, drained and rinsed
• 1 (15 ounce) can unsweetened corn kernels, drained and rinsed
• 1/4 cup salsa, plus additional for serving
• 1/4 cup chopped fresh cilantro
• 12 taco shells
• 1 cup shredded cheddar cheese
• 2 cups chopped iceberg lettuce

Directions

1. In a large skillet, heat oil over med-high heat; add in onion; stir/saute until is starts to brown, about 5 minutes; add in garlic; stir/saute until fragrant, about 30 seconds. Add in tomato, saute for 2 minutes; add in the peas, corn, salsa, and cilantro; stir the mixture until it is heated through; taste and season with salt/pepper if needed.

2. Heat the taco shells on a baking sheet in the oven for about 5 minutes.

3. Assemble the tacos at the table, with pea mixture, Cheddar cheese, lettuce, and extra salsa.

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