Black-eyed pea tacos - happy new year!
Eating black-eyed peas at the beginning of the new year is considered to bring luck. There are many historical references to this tradition from as far back as 500 A.D. One explanation is that the dried beans loosely resemble coins and greatly expand in volume when cooked, which symbolize expanding wealth.
To help you celebrate the 1st taco Tuesday of the new year, the New Tricks Taco Shop™ team created this variation of a traditional Southern dish and put it in a taco (of course) – happy new year!
- 2 tablespoons sunflower oil (any vegetable oil can be substituted)
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno chile, minced (ribs and seeds removed for less heat)
- Kosher salt and ground black pepper
- 2 cans (15 1/2 ounces each) black-eyed peas, drained and rinsed
- 1 package (10 ounces) frozen corn (fresh or canned corn can be used)
- 2 cups of vegetable broth
- 1/2 cup chopped cilantro
- 12 corn tortillas (6-inch) warmed
- Add salsa, non-dairy sour cream, guacamole, shredded lettuce for garnish (optional)
- Heat Sunflower oil in a large skillet over medium heat. Add onion, garlic, and jalapeno; Cook, stirring often, until soft (about 7 minutes)
- Add black-eyed peas, corn, and 2 cups vegetable broth. Simmer over medium-high heat until corn is tender and most liquid has evaporated (about 15 minutes) Stir in cilantro; season with salt and pepper. Remove from heat and set aside
- To serve, fill warm tortillas with black-eyed pea mixture and optional toppings.