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Potato Black-eyed Peas Tacos
A different but delicious take on tacos using Dutch Potatoes and black-eye peas for the filling. Truly unique and truly good.
Course:
Dinner
Cuisine:
Vegetarian
Servings:
4
to 6 tacos
Author:
Ellen
Ingredients
6
Baby Dutch Yellow Potatoes
(scrubbed and diced)
3
pearl onions
(peeled and chopped)
6
oz
black-eyed peas
(steamed)
1
TBS
minced jalapeno
(without seeds)
1
clove
garlic
(minced)
1 to 2
TBS
cilantro
(chopped)
1/4
tsp
cumin
1
tsp
chili powder
1/8
cup
lime juice
(fresh squeezed)
1
tsp
salt
(to taste)
1/4
tsp
pepper
(to taste)
4
tortillas
Toppings
grated cheese
torn lettuce
1/4
cup
creme
salsa
For the creme
1/4
cup
Greek yogurt
1/8
cup
lime juice
(fresh squeezed)
1/2
tsp
chili powder
2
tsp
cilantro
(chopped)
1/2
tsp
salt
(to taste)
1/4
tsp
pepper
(to taste)
Instructions
In a large saucepan add 2 TBS olive oil, turn to medium high
Add your diced potatoes, chopped pearl onions, minced jalapeno, and minced garlic
Brown and cook until potatoes are fork tender, stir regularly
Season with your cumin, chili powder, salt, and pepper
Add your steamed black-eyed peas and mix in
Add your cilantro and pour the 1/8 cup lime juice over all
Mix it all together and warm your black-eyed peas
Serve in tortillas with creme, cheese, lettuce, and salsa
For the creme
Put your Greek yogurt into a small bowl
Add your lime juice, cilantro, and spices
Stir
Notes
*I used Melissa Produce brand - already steamed and ready