Black-Eyed Peas and Tortillas

Directions

Ingredients :

1 tablespoon olive oil

¼ cup finely chopped onion

1 (15.5 ounce) can black-eyed peas

drained

½ cup vegetable stock

1 fresh jalapeno pepper

chopped

1 clove garlic

minced

1 tablespoon fresh lime juice

salt and pepper to taste

4 (12 inch) flour tortillas

Methods :

Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.