Black-Eyed Pea Tacos (Printable)

Spiced black-eyed peas mashed and tucked into warm tortillas with fresh toppings

# What You'll Need:

→ 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 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons water, as needed

→ Taco Assembly

11 - 8 small corn or flour tortillas
12 - 1/2 cup fresh cilantro, chopped
13 - 1/2 cup white onion, finely diced
14 - 2 limes, cut into wedges
15 - 1 cup salsa, red or green

# How-To Steps:

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, cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat peas evenly with spices.
04 - Using a potato masher or fork, mash the peas while adding water as needed to achieve a chunky, spreadable consistency. Continue cooking for 2-3 minutes, then remove from heat.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable.
06 - Spoon seasoned mashed black-eyed pea mixture into each tortilla.
07 - Top with chopped cilantro, diced onion, and a generous squeeze of lime juice.
08 - Add salsa and any optional toppings. Serve immediately.

# Expert Tips:

01 -
  • The peas mash into something creamy and satisfying without any cream, making these feel indulgent even though they're completely plant-based.
  • You can have hot tacos on the table faster than takeout arrives, and they taste like you've been cooking all afternoon.
02 -
  • The texture of the mashed filling is everything; if you over-mash and turn it into a paste, the tacos lose personality, so aim for chunky and spreadable, like a rustic hummus.
  • Don't skip the lime juice—it's not just garnish, it transforms the whole dish by cutting through the richness of the peas and bringing everything into focus.
03 -
  • Toast your spices in the warm oil for an extra 30 seconds before adding the peas—it sounds like a tiny thing, but it deepens their flavor noticeably.
  • Keep all your toppings prepped and within arm's reach before you start cooking, so you're not scrambling to chop cilantro while the filling is getting cold.
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