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 ½ 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!