Picture this: I’m laying in bed in my LA apartment on the 18th floor, looking out the window and watching Hurricane Hilary pass through LA when I feel a deep rumble followed by a slow swaying motion.   Yup, I experienced my first LA earthquake during a Tropical Storm.  *Cue my anxiety and immediate need for comfort* 

Cooking is always a source of comfort for me, so I went to the kitchen and got creative with the shelf-stable options I bought to prepare for the storm – cans of black-eyed peas, a jar of salsa, corn tortillas, and tons of spices.  

Behold, my creation: Black Eyed Pea Tacos.

Ingredients:

• 2 cans of black-eyed peas
• 1 jar of Salsa (16oz) – I used a corn & black bean salsa
• 1/4 cup of water or veggie broth
• 2 tsp of cumin
• 1 tsp of garlic powder
• 1 tsp of onion salt
• 1 tsp of umami powder
• 1 tbsp of olive oil or butter
• 2 tbsp Nutritional Yeast
• Salt, to taste
• Corn Tortilla Shells
• Optional Taco Toppings (salsa, tomatoes, avocado, guacamole, cotija cheese, diced onions, cilantro, etc.)

Instructions:

1. In a saucepan or skillet, heat olive oil on medium heat.
2. Add 4 tablespoons of salsa, cumin, garlic powder, onion salt, and umami powder to the heated oil. Stir for 1 minute to combine the flavors.
3. Drain the black-eyed peas and add them to the skillet. Stir to coat the peas with the salsa mixture. Cook for an additional 1 minute.
4. Add the remaining salsa and water (or veggie broth) to the skillet. Allow the mixture to come to a simmer.
5. Reduce the heat to low-medium, cover the skillet, and let the mixture cook for 20 minutes, stirring occasionally.
6. Uncover the skillet and stir the mixture for an additional 5 minutes to help thicken it.
7. Add nutritional yeast to the mixture and stir until it’s well incorporated. Let the mixture sit for 5 minutes to allow it to thicken further.
8. While the mixture is resting, heat the corn tortilla shells in a separate pan and prepare your optional taco toppings such as salsa, diced tomatoes, sliced avocado, guacamole, crumbled cotija cheese, diced onions, and chopped cilantro.
9. Assemble your tacos by placing a generous spoonful of the black-eyed pea mixture onto each tortilla shell. Top with your desired taco toppings.

Serve the Black Eyed Pea Tacos while warm and enjoy the delicious, vegan, and filling goodness!

Not only were these tacos delicious, but they pack a nice plant protein-powered meal that is perfect for vegans, vegetarians, or those looking for more plant-based recipes to incorporate into their diet.  Here are some of the health benefits: 

• Rich in Fiber: Black-eyed peas are an excellent source of dietary fiber, which supports digestive health, helps maintain steady blood sugar levels, and contributes to feelings of fullness, aiding in weight management.
• Plant-Based Protein: This recipe provides a substantial amount of plant-based protein from black-eyed peas. Protein is essential for building and repairing tissues, supporting immune function, and maintaining healthy skin, hair, and nails.
• Nutritional Yeast Boost: Nutritional yeast adds a cheesy, umami flavor to the dish without the need for dairy. It’s also a good source of B vitamins, including B12, which is often lacking in vegan diets. B vitamins are crucial for energy production and overall well-being.

Give them a try and let me know what you think!