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Black Eyed Tacos

Course: Main Meal
Cuisine: Mexican, Plant Based, Vegan, Whole Foods
Author: Terri


For the Black Eyed Peas

  • 2 lbs black eyed peas
  • 4 cups vegetable broth
  • 2-4 cups water
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tsp olive oil

For the Tacos

  • 12 organic corn tortillas
  • 2 Tbs olive oil
  • 2 organic tomatoes diced small
  • 1/4 cup jalapeños diced small
  • 1 large avocado diced
  • 1/2 onion chopped
  • 1/2 cup cilantro chopped
  • Salsa verde I used Trader Joe's® brand


  • Sort and remove any debris from black eyed peas. Soak over night in 6-8 cups of water. Drain and rinse.
  • In a large dutch oven, add olive oil and saute onions and garlic over medium heat until tender. Add black eyed peas to pan. Pour in vegetable broth, water, cayenne pepper, chili powder, pepper.
  • Cover, reduce heat and cook black eyed peas until tender, approximately 2 hours. Add salt after 1 1/2 hour of cooking.
  • Once black eyed peas are cooked, heat up olive oil in a large skillet. You might need to add a little more olive oil into the pan as you cook the tortillas. I try to use as little oil as possible.
  • Fry corn tortillas until desired crispiness is obtained.
  • Place tortillas on paper towel lined plate.
  • Add black eyed peas into corn tortillas.
  • Drizzle with salsa verde.
  • Add tomatoes, jalapeños, onions, cilantro, avocados and enjoy!