A truly Southern spin on a southwestern classic. My Black Eyed Pea & Spinach Tacos are a healthy and supremely tasty vegetarian dish that are perfect when accompanied with yellow rice with peas and a refreshing margarita. Tender black eyed peas and wilted spinach, tossed with red onion, crispy radishes, and creamy feta cheese. Want to add a touch of spice? I love to serve these soft tacos with a drizzle of salsa verde for that extra kick you crave. A perfect reason to bring taco night back to your weekday dinner repertoire!
Freshly shelled black eyed peas simmering until tender in water
(To view this recipe, click on the blue title of the blog post above*)
Black Eyed Pea & Spinach Tacos
Ingredients:
- 8 oz. fresh black eyed peas (or 1 can black eyed peas, drained and rinsed)
- * To cook the fresh black eyed peas, sauté in 1 Tablespoon of olive oil for 3 minutes, cover with water, and simmer over medium heat for about 30 minutes, or until tender)
- 1 Tablespoon extra virgin olive oil
- ½ red onion, thinly sliced
- 12 oz. fresh spinach
- A pinch of crushed red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup radishes, thinly slices
- ½ cup crumbled feta cheese
- Whole wheat soft taco shells or tortillas
- Salsa verde for serving
Directions:
- Cook the fresh black eyed peas (if using). Or if using canned black eyed peas, heat them in a small saucepan.
- In a large skillet heat the olive oil over medium-high heat. Add the sliced onion and cook for 5-7 minutes or until tender. Add in the spinach, red pepper flakes and salt and pepper. Reduce the heat to medium and sauté for 5 minutes or until the spinach is wilted.
- Warm the whole wheat tortillas in the oven. Divide the cooked spinach-onion mixture and the cooked black eyed peas among the heated tortillas. Top with sliced radishes, feta cheese and salsa verde.
Tagged: black eyed peas, feta cheese, radishes, red onion, salsa verde, soft tacos, spinach, tacos, tex-mex, vegetarian, whole wheat tortillas
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